Updated: Aug 1, 2021
Lasagne is a warm, hearty and filling meal. Served with a salad and garlic bread, well then you got everything. I'll make a lasagne when I need comfort food and I miss my parents. My dad makes a mean lasagne and like me, he's gotta serve it with the salad and garlic bread. It's a great dish when you are entertaining, because I prefer making large dishes of food all in one go. If there are any leftovers, I'll usually just use them for lunch the next day. Not a problem, right?
This lasagne is a classic, simple and humble pasta dish. Perfect for those who have little time to fuss about and want to make sure their kids get a good meal in their tummies. It's a winner for sure and it doesn't get better than this.
Preparation Time 30 minutes
Cook Time 1 hour
1 onion- diced
1/2 kg beef mince
2-3 cloves garlic- minced
750 grams tomato passata
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 cup chicken stock
4 tablespoons butter
4 tablespoons flour
4 cups milk
salt and pepper- to taste
a pinch of nutmeg
10- 12 lasagne sheets
2-3 cups shredded mozarella
1 teaspoon chopped parsley
Preheat the oven to 180c. Boil the lasagne sheets until al-dente. Follow the instructions on the pack. Drain the lasagne and set aside.
Sauté the onions for 2-3 minutes until translucent. Add the garlic and sauté one minute longer.
Add the beef and brown it well. This will take around 5-7 minutes. Add the Italian seasoning and tomato paste. Mix through. Cook for a minute.
Add the passata and chicken stock. If you don't have chicken stock, then substitute it with beef stock or even vegetable stock. Mix well. Season with salt and pepper.
Bring to a boil and turn down the heat. Allow it to simmer for 30 minutes. The ragu will be thick. Thats perfect! Set it aside.
For the béchamel sauce: Melt the butter in a saucepan. Add the flour and whisk well. Cook for about 30-40 seconds until fragrant. It will have like a nutty smell. Slowly add the hot milk and whisk well.
Allow the sauce to thicken. It's ready when it coats the back of a spoon.
Add salt, pepper and nutmeg to taste.
How to layer up the lasagne: Spread 1/4 of the ragu in the bottom of a 13x9 inch pyrex dish.
Top with lasagne sheets. Spread 1/4 of the ragu, top with 1/3 of the béchamel, then 1/3 of the shredded mozzarella.
Repeat with 2 more layers, ending in the béchamel on top and mozzarella. Cover the lasagne with foil, making sure the cheese doesn't touch the foil. I usually insert some skewers into the lasagne to create a raised platform. Then place some tin foil over the top. It helps to keep the foil from touching the cheese.
Bake at 175c for 20 minutes. Then remove the foil and bake a further 20-30 minutes until the cheese is bubbly and you get golden brown spots on the top.
Remove from the oven and set aside 15 minutes before serving. Top with chopped parsley.
Serve with garlic bread and a green salad.
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