THE Lasagne

Layers of rich, savoury sauce, creamy béchamel, melted cheese, and perfectly seasoned meat—all stacked to perfection in a golden, bubbling lasagne.

Ingredients

• 500g Beef Mince

• 400ml Bechamel (Recipe for this on my website in the condiments section)

• 200g Passata

• 1 can crushed tomatoes

• 120ml Dry red wine (Optional)

• 250ml Beef stock

• 1 Medium onion

• 5 Garlic cloves

• 3tbsp oil

• 12 Lasagne sheets

• 100g grated cheese

• Parsley for topping

1. Dice up your onion and finely chop garlic until it forms a paste

   
   

2. Heat 1tbsp of oil in a pan on medium heat. Cook your onions and garlic until they become fragrant.

   
   

3. Add in beef mince and cook down until browned.

   
   

4. If your adding wine, add this in now to deglaze the pan then add in beef stock after. If you're not using wine deglaze the pan with beef stock. Be sure to get all the goodness off from the bottom of the pan as these bits make your lasagne extra yummy.

   
   

5. Add in tinned tomatoes, passata, salt and pepper and stir everything thoroughly to combine.

   
   

6. Take your pan off the heat and put to the side to begin assembling your lasagne.

   
   

7. Preheat your oven to 190°C

   
   

8. Spread around 1 1/2 cups of your sauce mixture into the bottom of your baking dish. Add a small amount of bechamel then lay 3 of your pasta sheets down to cover up the sauces.

   
   

9. Continue doing this until all sauce and pasta sheets are used up. Top off the lasagne with the remaining beef mixture and bechamel and evenly spread the grated cheese over the whole thing.

   
   

10. Cover your lasagne with foil and place in the preheated oven for 30 minutes. Remove the foil and bake for a further 10 minutes.

    
    

11. Take your lasagne out of the oven and leave to rest for 10 minutes before topping with fresh parsley and serving with a warm slice of garlic bread.