One of my all time favourites. Great to freeze for later. If you don’t have time to cook and eat it in the one night, make more bolognese sauce and serve over pasta while your lasagne cooks. Then you can serve it up the next day for lunch or dinner. These quantities make a large family sized dish.
INGREDIENTS
- instant cook lasagne sheets
- 60g cheese
bolognese sauce
- olive oil
- 2 onions
- 2 cloves garlic
- 500g minced beef
- 800g tomatoes, diced
- 2 carrots, grated
- 1 courgette, grated
- mushrooms
- 1/2 green or red capsicum, diced
- 1 teaspoon mixed herbs
- 1 teaspoon paprika
- worcestershire sauce
- pinch salt
- cracked pepper
- 1/2 cup tomato paste
- 1/2 glass red wine
cheese sauce
- 60g butter
- 1/2 cup plain flour
- 2 1/2 cups milk
- 1 teaspoon ground nutmeg
- 60g cheese
- pinch salt
- cracked black pepper
- 1 cube of beef stock
METHOD
- Grease a large lasagne dish and preheat oven to 200 degrees. Fry onion and garlic. Remove from pan. Add mince and fry. Add herbs, paprika and worcestershire sauce. Stir until meat is cooked through. Add vegetables, tomatoes and tomato paste. Reduce heat and simmer for half and hour.
- To make the white sauce, melt the butter over a medium heat and add the flour, stirring constantly for 1 minute. Add the milk slowly and bring to the boil. Stir in the nutmeg, half the cheese and salt and pepper to taste. Remove from heat.
- To make lasagne, cover the bottom of the dish with a layer of pasta and cover with a third of the bolognese. Add another layer of pasta and repeat the process with white sauce, bolognese, pasta until you have a final layer of pasta with white sauce. Sprinkle with cheese and then breadcrumbs. Bake for 40 minutes or until the top is golden and bubbling.
- Serve with fresh green salad.
- For a healthier alternative try my pumpkin lasagne.