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Classic lasagne
Classic lasagne
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Prep Time:
75 minutes
Cook Time:
100 minutes
Total Time:
175 minutes
Cheesy lasagne with buffalo mozzarella and parmesan.
Ingredients:
  • 2 bay leaves
  • 12-14 large instant lasagne sheets
  • 1 qty oven-baked bolognese (see related recipe)
  • 6 buffalo mozzarella balls (see note) (about 120g each) or 700g bocconcini, dried on paper towel, sliced 1cm thick
  • 160g parmesan
  • 1L (4 cups) milk
  • 1/2 onion
  • 2 thyme sprigs
  • 1 garlic clove, bruised
  • 100g unsalted butter
  • 1/2 tsp freshly grated nutmeg
Instructions:
  • In a saucepan over medium-high heat, combine milk with onion, bay leaves, thyme, and garlic. Heat until just below boiling point. Remove from heat and let sit for 30 minutes to infuse flavors. Strain into a jug, discarding solids.
  • In a clean pan, melt butter over low heat. Stir in flour and cook for 3-4 minutes, stirring constantly to avoid browning. Slowly pour in milk while whisking continuously to avoid lumps, then cook and stir for 5 minutes until the mixture thickens and becomes smooth. Season with nutmeg, salt, and pepper. Cover closely with baking paper to prevent a skin from forming, then let it cool.
  • Preheat the oven to 180°C. Grease a 5cm deep, 23 x 30cm ceramic or glass baking dish. Place a layer of lasagne sheets on the base, trimming if necessary to fit the gaps after soaking in hot water for 5 minutes. Spread one-third of the bolognese and bechamel over the pasta. Add half of the mozzarella slices and sprinkle with 4 tablespoons of parmesan. Repeat the layers, finishing with the remaining pasta, bolognese, and bechamel. Save the rest of the parmesan for later.
  • Cover the dish with a layer of baking paper followed by foil. Bake the lasagne for 1 hour. Sprinkle the remaining parmesan on top. Continue baking, uncovered, for an additional 20 minutes until the top is bubbly and golden. Let it rest for at least 20 minutes before slicing and serving for best results.

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