Lasagne
Easy homemade traditional lasagne with rich ragu sauce, creamy béchamel sauce and golden cheesy toppings.
Ingredients
Ragu Meat Sauce
- 2 tbsp Olive Oil
- 1 Onion Chopped
- 1 tbsp Garlic Crushed
- 1 Kg Beef Mince
- 2 tbsp Tomatoe Paste
- 1 tbsp Salt
- 1 tbsp Paprika
- 1 tsp Crushed Chilli flakes
- 1 tsp Black Pepper
- 1 tsp Oregano
- 700 ml 0r 3 Cups Passata See Notes
Bechamel ( White Sauce)
- 3 tbsp Butter
- 4 tbsp Plain Flour
- 2½ cups Milk
- 1 cup Mozzarella Cheese See Notes
- ¼ tsp Salt
Assembling Lasagne
- 12 Lasagne Sheets See Notes
- 1 cup Mozzarella
Instructions
Meat Sauce
- Heat oil in the pan and add onion. Cook untill soft and add garlic.
- Add mince and cook untill water from meat evaporates and it turns brown. Add all the spices followed by tomatoe paste and passata.
- Once the sauce starts boiling turn the heat low and cover. Simmer it for at least 30 minutes.
Bechamel Sauce
- Heat butter in a saucepan untill it melts. Add flour and stir continously for a minute.
- Remove the pan from the heat and add milk while constantly whisking. Make sure there are no lumps.
- Return it back to the heat and when it thickens add cheese. Once the cheese melts, turn the heat off and cover the pan so the skin doesnt form on the sauce.
To Assemble
- Preheat oven to 200 °C fan forced
- In a oven proof dish smear little sauce and arrange lasagne sheets. Pour meat sauce enough to cover the lasagne sheet. Put some white sauce. Repeat this 2 more times.
- The final layer cover the sheets with white sauce and top it with cheese.
- Cover with the baking dish with foil and bake in the oven for 40 minutes. Insert a knife to check if lasagne is cooked thoroughly.
- Remove the foil and bake for another 15 minutes until the cheese is golden.
Notes
- You can use tomatoe passata or canned crushed tomatoes.
- You can use mozzarella combined with cheddar too.
- Use instant dry lasagne sheets or fresh lasagne sheets found in referigerator section at shops.
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