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Bronwyn's Californian lasagne
Bronwyn's Californian lasagne
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Delicious, gourmet twist on classic lasagne with bacon, spinach, creamy bechamel, and veggie-packed beef mince - a family favorite!
Ingredients:
  • 4 bacon rashers, rind and excess fat trimmed, finely chopped
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 700g btl Provvista Sugo Classica tomato sauce
  • 40.00 ml finely chopped fresh basil
  • 1 x 375g pkt fresh lasagne sheets
  • 2 bunches of English spinach, leaves picked, washed, dried
  • 80g (1 cup) coarsely grated cheddar
  • 18.20 gm olive oil
  • 1kg lean beef mince
  • 3 celery sticks, ends trimmed, finely chopped
  • 3 carrots, peeled, finely chopped
  • 1 tsp dried oregano
  • 40g (1/4 cup) plain flour
  • 250ml (1 cup) dry white wine
  • 250ml (1 cup) Chicken Liquid Stock
  • 60g butter, chopped
  • 500ml (2 cups) milk
Instructions:
  • Prepare the meat sauce: Heat oil in a frying pan over medium-high heat. Brown half of the mince for 5 minutes, breaking up lumps. Transfer to a bowl. Repeat with the remaining mince. Return all mince to the pan with celery and carrot. Cook until carrot is tender. Stir in oregano, then add flour; cook for 1 minute. Pour in wine and stock, bring to a boil, then simmer until thickened, about 3-4 minutes.
  • In a saucepan over medium heat, cook the bacon, onion, and garlic for 5 minutes until onion is soft. Add tomato sauce, bring to a boil, then stir in basil, and season with salt and pepper.
  • In a saucepan over medium-high heat, melt butter until foamy. Add flour and cook for 1-2 minutes until bubbling and pulling away from the sides. Remove from heat. Slowly whisk in milk until smooth. Return to heat, stirring constantly until thickened, about 5 minutes. Season with salt and pepper.
  • Preheat oven to 180°C. Layer the base of a 6cm-deep, 26 x 32cm ovenproof dish with half of the bacon mixture, one-third of the lasagne sheets, and half of the meat sauce and spinach. Repeat layering with remaining ingredients, finishing with lasagne sheets on top. Spread bechamel sauce and cheddar over the final layer.
  • Bake in oven for 40 minutes or until the cheddar is golden and lasagne is cooked through. Allow to rest for 30 minutes before slicing into 8 portions to serve.

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