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Lasagne

Dinner (1980) Baking (622) Pasta (254) Italian (197) Beef (162)

A dinner favourite.

Preparation Time: 5 minutes
Cooking Time: 20 minutes for bolognese, 10 minutes for bechamel sauce, 35 minutes for lasagne in oven
Makes: 6 servings

Ingredients

Bolognese
1 kg beef mince
1tsp dried oregano
2 tbsp dried basil
12 dried bay leaves
1 tbsp garlic
1 tsp beef stock
1/2 onion finely diced
6 pasta sheets (I use fresh pasta, refer to Basic Pasta Dough)
1 can diced tomato
2 tbsp tomato paste
1/4 water
1 cup grated cheese

Bechamel Sauce
2 cups milk
2 tbsp margarine
2 tbsp plain flour
1/4 cup grated cheese

Method

Bolognese

Heat oil in pan and add onion and garlic. Cook until fragrant

Add mince and cook until brown.

Add herbs and stock and stir well.

Add diced tomatoes and tomato paste and stir well.

If mince starts to dry out, add water. (I usually end up adding 1/4 cup, but you may not need this much depending on how long you simmer the bolognese for.)

Begin to pre heat oven to 180 degrees celsius.

Bechamel Sauce

While you are waiting for the bolognese to cook, turn a saucepan on low heat and add margarine.

Remove from heat and add flour making sure to stir well to remove any lumps.

Put back onto low heat and slowly add milk, stirring constantly.

Continue stirring until sauce has thickened, then add cheese and stir through. Set aside.

(The bechamel sauce should be made approx 10 mins prior to the bolognese being ready)

Constructing the Lasagne

Remove all bay leaves from bolognese sauce and throw away.

Spoon bolognese in a thin layer on the bottom of a baking dish.

Cover with pasta sheets.

Add a layer of bechamel sauce and a sprinkle of grated cheese.

Repeat layers until the baking dish is almost full (Leaving about 1 1/2 cm space at the top) ensuring that the last layer is just bolognese and bechamel sauce.

Cover top with grated cheese and bake in oven for approx 35 mins or until cheese is golden brown.