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Best-ever lasagne
Best-ever lasagne
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Try this irresistible Australian twist on traditional lasagne.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 1kg Beef 3 Star Regular Mince
  • 700g btl Mutti Tomato Passata
  • 69.38 gm tomato paste
  • 123.75 gm red wine
  • 1 dried bay leaf
  • 375g packet dried large instant lasagne sheets
  • 375.00 ml grated mozzarella
  • 82.50 ml grated parmesan
  • Chopped fresh flat-leaf parsley leaves, to serve
  • 75g butter
  • 125.00 ml plain flour
  • 1 1/2 litres milk
  • 187.50 ml grated mozzarella
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil until shimmering. Saute onion for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Add mince, breaking it up with a wooden spoon, and cook for 8 minutes until browned.
  • Combine passata, tomato paste, wine, and bay leaf in a pot. Bring to a boil, then reduce heat and simmer for 25 minutes until the sauce thickens, stirring occasionally. Remove from heat and discard the bay leaf before serving.
  • To make the Bechamel sauce, melt butter in a large saucepan over medium-high heat. Add flour and cook, stirring, for 2 minutes until mixture is bubbling. Remove from heat and gradually stir in milk. Return to heat and cook for 5 to 6 minutes, stirring constantly until sauce bubbles and thickens. Remove from heat, stir in cheese until melted, and season with salt and pepper.
  • Preheat your oven to 180C/160C fan-forced and generously grease a 6cm deep, 23cm x 32cm (10-cup capacity) ovenproof dish. Set aside half of the bechamel sauce. Line the base with one-fourth of the lasagne sheets, trimming them to fit as needed. Spoon one-third of the mince mixture over the lasagne sheets. Top with one-third of the remaining bechamel sauce. Repeat this layering process two more times. Cover the final bechamel layer with a final layer of lasagne sheets and then spoon the reserved bechamel over the top.
  • 1. Grease foil and cover the dish. Bake for 30 minutes. 2. Uncover and sprinkle mozzarella and parmesan. Bake for an additional 15 minutes until lasagna is tender and cheese is golden and melted. 3. Let it stand for 10 minutes. 4. Sprinkle with parsley.

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