Why I Love This Recipe
Its my go to recipe for Lasagne. Great for freezing. Based on Donna Hay's Lasagne & Tessa Kiros Apples for Jam - Beef Lasagne.
Ingredients You'll Need
2 teaspoons olive oil
2 cloves garlic, chopped
2 onions, chopped
1kg minced beef
1/2 tsp cinnamon
3 tbs worcestershire sauce
1 1/5 tsp dried mint
3 tsp sweet paprika
1 tsp cayenne pepper
2 x 400g cans tomato puree
1 cup (250ml) beef stock
1/4 cup chopped flat-leaf parsley leaves
ea salt and cracked black pepper
500g fresh lasagne sheets
3/4 cup grated mozzarella
6 tablespoons plain (all-purpose) flour
3/4 cup grated parmesan cheese
sea salt and cracked black pepper
Bolognese Sauce- METHOD
Heat a deep frying pan or saucepan over high heat. Add the oil, garlic and onion and cook for 3 minutes or until just soft. Add the mince and cook, stirring, until brown.
Add the cinnamon, worcestershire sauce, dried mint, sweet paprika, cayenne pepper, tomato puree and stock and rapidly simmer for 10–15 minutes or until thickened to your liking.
Stir through the parsley, salt and pepper use as sauce in lasagne.
White Sauce + Lasagne Construction - METHOD
To make the white sauce, place the butter in a saucepan over medium heat and allow to melt. Add the flour and stir to a smooth paste. Whisk in the milk and then stir until the sauce has boiled and thickened. Stir in the parmesan and add the salt and pepper. Set aside to cool to room temperature. Preheat the oven to 190°C (375°F). Grease a 20 cm (8 in) x 20 cm (8 in) square ovenproof dish and line with some of the lasagne sheets.
Thinly spread over quarter of the basic bolognese sauce, cover with more lasagne sheets, then spoon over quarter of the white sauce. Repeat the layers, finishing with the white sauce. Sprinkle with the mozzarella and bake for 25–30 minutes or until golden brown and cooked.
Pairs Well With
Serve with a simple salad & garlic bread.