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Tasty Lasagne
By Andy | March 28, 2008
Tasty Lasagne
Serves
Prep time : 15 minutes
Cooking time : 90 minutes
For conversions, click here to use our handy guide.
Ingredients
400 grams fresh lasagne sheets. You need enough to cover 4 layers in the baking dish you use.
100 grams mozarella, thinly sliced.
1 teaspoon cracked black pepper.
Bolognaise sauce
400 grams leans beef mince.
1 large brown onion, finely diced.
4 cloves of garlic, crushed.
1 cup red wine.
1 small red chilli, finely diced.
1 tablespoon olive oil.
2 tablespoons fresh basil leaves, rough chopped.
2 tablespoons fresh parsley, rough chopped.
400 gram tin of diced tomatoes.
400 gram tin tomato puree.
2 tablespoons of tomato paste.
Salt and pepper to taste.
Bechamel Sauce
60 grams butter.
1/3 cup flour.
4 1/2 cups of milk.
75 grams grated parmesan.
75 grams graed tasty chees.
1/4 teaspoon nutmeg.
1/4 teaspoon white pepper.
Method
Bolognaise Sauce
Heat the oil in a large non stick pan over medium heat.
Add the onion, fry gently until soft and tender, 3-4 minutes.
Add the garlic and chili, cook until garlic start to turn golden.
Add mince and cook until well browned, breaking any large clumps to keep sauce reasonably smooth.
Add the red wine, tinned tomatoes, puree, tomato paste and basil.
Turn heat down to a slow simmer, cook uncovered until sauce becomes thick, rich and fragrant, about 40-45 minutes.
Taste, season as necessary.
Stir through parsley.
Bechamel Sauce
Melt the butter in a saucepan over medium low heat.
Add the flour to the pan and cook into the butter, stirring for 2 minutes.
Slowly add the milk, whisking until mixture is smooth.
Return to heat and cook until thickened, about 10-12 minutes.
Remove from heat, stir in cheeses, nutmeg and white pepper.
Lasagne
Preheat oven to 180C.
Grease a 7 cm deep 18 x 25cm baking dish.
Pour a small amount of the white sauce into the dish and spread over base.
Top with lasagne sheets, cutting to fit.
Pour 1/3 of the bolognaise mix into the dish, top with 1/4 of the bechamel.
Cover with lasagne sheets, cutting to fit.
Repeat for 2 more layers, finishing with the remaining bechamel on top of the last lasagne sheets.
Top with the mozarella and cracked pepper and bake for 35-40 minutes for fresh lasagne sheets, 45 to 50 for dried.
Serving
Allow to rest for 10 minutes before cutting and serving.
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