This delicious lasagne is meaty and packed full of healthy veggies with an extra serving of yummy home made bechemel sauce. Using freshly sourced organic ingredients makes it so much better as the taste is intensified.
One to cook when you've got a little bit more time on your hands, this meal is well worth the effort.
For Meat Sauce
1 brown onion
2 cloves garlic, crushed
1 tin crushed tomatoes
salt and pepper to season
500g ground beef (good quality is better)
Salt and pepper to taste
For Bechamel Sauce
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup grated cheese
1 packet lasagne sheets
Dice Onions, zucchini and eggplant and add to warmed olive oil in frypan with crushed garlic. Fry until vegetables are browned and garlic releases its aroma.
Add mince to vegetables and cook until browned. Season the meat with salt and pepper at this point.
Pour crushed tomatoes into the pan on top of the browned meat and vegetables and cook for a further 5 minutes.
And crushed tomatoes
While tomatoes are simmering, in a separate pot melt diced butter. Once butter is melted, add flour and mix into a smooth paste. Cook for about a minute, stirring the whole time. You can't leave this or it will probably burn and ruin the meal.
Once it is a smooth paste, slowly start to add milk to the butter and flour mixture. Stir it in as you go so that it thickens gently into a sauce. You may need less or more than 1 cup depending on the consistency you are going for, so add milk slowly until the desired consistency is reached.
Bechamel Sauce being made
Once reached, remove this pan from the heat or it will overcook and dry out your sauce.
Preheat your oven to 180 Degrees Celcius.
Now comes for the fun bit - assembling the lasagne!
Take your dish and add a little oil to the bottom to stop anything from sticking. I have used a square one, but you could just as easily use a rectangular shaped dish.
Prepare the dish
Layer alternately meat sauce, Bechamel sauce and lasagne sheets until you have built up 3 or 4 layers of each and have used up all the sauce.
Top with grated cheese, cover with foil and bake in the oven for 60 minutes or until lasagne sheets soften.
Remove foil for the last 10 minutes to brown the cheese.
Last 10 minutes of baking - Nearly there!
Once you have removed it from the oven, leave the lasagne a few minutes to cool slightly before cutting. This will help it to retain it's shape once plated.