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Our favourite lasagne recipe
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Indulgent lasagna with layers of cheesy, creamy goodness, savory meat sauce, and pasta. A timeless favorite.
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 750g Carbon Neutral Beef Mince
  • 2 x 400g cans Italian diced tomatoes
  • 125ml (1/2 cup) dry red wine
  • 55g (1/4 cup) tomato paste
  • Salt & freshly ground black pepper
  • Olive oil, extra, to grease
  • 4 fresh lasagne sheets
  • 55g (1/2 cup) coarsely grated Mozzarella Cheese Block (500g)
  • Mixed salad leaves, to serve
  • 1L (4 cups) milk
  • 1 brown onion, halved, coarsely chopped
  • 8 fresh parsley stalks
  • 8 whole black peppercorns
  • 4 whole cloves
  • 2 bay leaves
  • 60g butter
  • 50g (1/3 cup) plain flour
  • 70g (1 cup) finely grated parmesan
  • Pinch ground nutmeg
  • Salt & ground white pepper
Instructions:
  • In a large frying pan over medium heat, heat the oil. Sauté the onion and garlic for 5 minutes until the onion softens. Add the mince, breaking up any lumps with a wooden spoon, and cook until it changes color. Stir in tomato, wine, and tomato paste, bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes until the sauce slightly thickens. Season with salt and pepper before serving.
  • For the cheese sauce, simmer milk, onion, parsley stalks, peppercorns, cloves, and bay leaves in a medium saucepan over medium heat. Let it sit for 15 minutes off the heat to infuse the flavors before using.
  • Pour the milk mixture through a fine sieve into a large jug, separating and discarding solids.
  • In a large saucepan over medium-high heat, melt the butter until foaming. Stir in the flour and cook for 1-2 minutes until the mixture bubbles and detaches from the pan's sides. Remove from heat.
  • Pour half of the milk into the mixture while whisking with a balloon whisk until smooth. Then pour in the remaining milk while continuing to whisk until the mixture is smooth and well combined.
  • In a medium-high heat saucepan, boil the sauce while stirring with a wooden spoon for 5 minutes until thickened and coating the back of the spoon. Remove from heat, stir in the parmesan until melted. Season to taste with nutmeg, salt, and white pepper.
  • Preheat your oven to 180°C. Grease a 3L (12 cup) ovenproof dish with oil. Spread a quarter of the bechamel sauce on the bottom. Place a lasagne sheet over the sauce. Layer with a third of the mince, a third of the bechamel, and continue layering with remaining lasagne sheets, mince, and bechamel, ending with a bechamel layer. Top with mozzarella. Bake on a tray for 40 minutes until cheese is golden and bubbling. Let stand for 10 minutes before serving.
  • Slice the lasagne into 8 equally sized portions and enjoy alongside a fresh mixed salad.

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