Lasagne

For some reason I hadn't made a lasagne for quite a long time.  Everyone here loves a good lasagne with a side of salad and garlic bread.  

The Walks of Italy not only has a winner of a recipe they also provide some fantastic tips.  I used their recipe as my guide and am more than happy with the results.  

I usually make them on a weekend that way I can let the sauce simmer for longer.  A good hour minimum on a very low heat works well however if I can leave it longer I do.  This time the sauce simmered for about two hours with me stirring it every so often and adding a little water here and there. 

Lasagne.


Ingredients
Olive oil
1 brown onion, finely diced
1 carrot, finely chopped
1 celery stick, finely chopped 
500g beef mince
500g pork mince
¼ cup wine
600g jar of passata
1 teaspoon dried oregano
Ground black pepper to taste

Grated parmesan cheese for the topping (optional)

White Sauce
1 litre of milk
100g butter, cubed
80g plain flour
Pinch of nutmeg
Ground black pepper to taste

You will also need 6-8 lasagne sheets.  I use the Latina fresh lasagne sheets. 

Heat a little olive in a large pan and add the onion, carrot and celery.  Cook for approximately 5 minutes or until just soft.

Turn the heat up to medium-high then add the beef and pork mince.  Stir and break up until browned and all juices have been absorbed.  Add the wine and cook until absorbed.  Add the passata, oregano and black pepper.  Mix well, cover and simmer for at least one hour.  Check every now and then, stir and add a little water if drying out.   Remove from heat when ready.



Preheat oven to 180°C.

When the meat sauce is almost ready you can start on the white sauce.  Heat the milk in a saucepan being careful not to boil.  Turn the heat off as soon as it has heated but once again not boiling.

Meanwhile add the butter to another saucepan and gently melt.  Remove from the heat the moment it has melted.  Whisk in the flour bits at a time.




Once thoroughly mixed and there are no signs of lumps return the butter mixture to a gentle heat.  Add the warm milk, nutmeg and black pepper.  Continue to whisk over a gentle heat until it thickens.  Remove from the heat.  Just keep in mind that it will thicken further as it cools.



To assemble the lasagne spread a thin layer of white sauce on the base of a lasagne dish.  Top with a layer of meat sauce followed by pasta sheets.  Continue layering until you have used all of the meat sauce however leave enough white sauce for the top.

Place the final layer of lasagne sheets down and top with the remainder white sauce.  Top with freshly grated parmesan cheese (optional).



Bake for approximately 35 minutes or until golden.



This recipe makes quite a decent sized lasagne.  It has many layers and quite a lot of height.  The size is enough for two nights here with a side of Garlic Bread bread or salad.

10 comments

  1. Now that there are only two of us home, I make two square lasagnes and freeze one. Great for when you have the 'can't be bothereds'. A couple of frozen small shepherds pies (in tin foil containers) saved me the other day when I wasn't feeling well.
    That lasagne looks delicious!

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    1. Having those freezer meals especially when you are not well are prefect. I hope you are getting better Joolz.

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  2. I love Lasagne. Looking at the one you made makes me hungry. I especially like vegetarian lasagne, but I am not great at vegetarian cooking so I usually only eat vegetarian meals when I go out for lunch or dinner. I have a lovely baked rice custard in the oven at the moment.

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    Replies
    1. I love vegetarian lasagne but the others prefer the traditional meat one. The veggie one makes an appearance every now and then.

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  3. Lasagna is a favourite at our place too, Kylie. I make both a meat version and a vegetarian version. Both are delicious! There's always leftovers too which is great for lunch the next day or I will freeze portions sometimes too. Meg:)

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    1. I usually make two and freeze one. I'm making the sauce so I may as well. Lasagne with plenty of parmesan cheese and garlic bread is just yum.

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  4. Looks so good, my lasagne always seems to turn out on the sloppy side :(

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    1. I think by laying the sheets in different directions each layer helps a lot Clarissa. Nothing wrong with a lasagne on the sloppy side as I'm sure it's still delicious.

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  5. Oh, that's one of my favorites! I've never had it with a white sauce. It sounds delicious. I've always made it with a tomato sauce, with or without meat. Your blog is making me hungry.

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    1. I hope you get to try it with the white sauce as it's really yum.

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