Lasagne
My take on the ultimate comfort dish. It’s rich, creamy, and super cheesy – a truly indulgent lasagne. For those who prefer lasagne to be a little more meaty, I would suggest omitting the Béchamel layers and only use it for the top layer.
Ingredients
Bolognese
500g beef mince
400g crushed tomatoes (1 tin)
400g passata (1 small jar)
1 onion (diced)
1 tbsp tomato paste
2 tsps minced garlic
2 tsps dried oregano
½ tsp chilli flakes
Salt and pepper
Cheese Sauce (Béchamel with cheese)
50g butter
50g flour
500mL milk
1 cup mozzarella
Salt
Additonal
Fresh lasagne sheets
Fresh basil leaves (to garnish)
Method
Prepare your Bolognese by heating olive oil in a pot on medium heat then sauté diced onion and minced garlic. Add chilli flakes and continue to sauté until onions start to go translucent.
Add beef mince and cook until lightly brown. Add salt, pepper (as preferred), then add the oregano.
Add tomato paste and cook for 1 minute. Add crushed tomatoes and passata. Stir until well combined.
On low heat, simmer Bolognese for at least 1 hour.
While you’re Bolognese is slowly simmering, prepare your Béchamel. In a new pot, melt butter over low-medium heat. Once melted, add flour and stir until it starts to form a paste.
Start adding your milk 100ml at a time, stirring for approximately 1 – 2 minutes in between. Remember time is key here – it may take a little while before your Béchamel starts to come together. If it looks thin, don’t worry, it will start to thicken the more you stir over the heat.
Reduce heat once Béchamel has started to thicken then add salt to season and mozzarella. Turn off heat and stir until cheese has melted through.
Preheat oven to 180°C at least 15 minutes before you’re ready to bake.
Once your Bolognese and cheese sauce are ready, it’s time to assemble. Start with a thin layer of Bolognese on the base of your baking dish then add a fresh lasagne sheet.
Layer with Bolognese, cheese sauce and a fresh lasagne sheet. Repeat two to three times until the final layer is cheese sauce.
Sprinkle mozzarella over the top and bake for 30 – 40 minutes (depending on your oven) or until golden brown.
Once out of the oven, garnish with fresh basil leaves and let the lasagne sit for 15 minutes before serving.