Lasagna

A hearty lasagna with layers of pasta, rich meat sauce, and creamy béchamel. Perfect for family dinners or meal prep.

Details

Prep Time	15 minutes
Cook Time	45 minutes
Servings	6
Difficulty	Medium
Tags	Dinners

Ingredients

• 500g minced beef
• Lasagna sheets (6-8 sheets)
• 1 large brown onion, diced
• 2 carrots, diced
• 1 celery stick, diced
• 6 cloves garlic, minced
• 1 tablespoon tomato puree
• 1 can (400g) chopped tomatoes
• 500g passata
• 1 tablespoon itilian seasoning
• Salt and black pepper to taste
• 2 teaspoons coriander powder
• 1 & 1/2 teaspoons cumin powder
• 1/2 teaspoon chilli powder
• 100g grated cheddar cheese
• 1 ball of mozzarella cheese, sliced
• Fresh parsley to taste
• 50g butter
• 2 tablespoons plain flour
• 450ml milk
• 1/4 teaspoon nutmeg

Instructions

1. Before starting preheat the oven to 200°C (180°C fan).
2. To start the beef ragu, heat a little oil in a large saucepan over medium heat.
3. Add the mined beef and cook until browned, breaking it into large chunks.
4. Add the tomato puree, salt, pepper and garlic, stirring well.
5. Once garlic is fragrant, add the diced onion, carrots, and celery.
6. Once vegetables are softened, add the italian seasoning, coriander, cumin, and chilli powder. Mix well.
7. Add the chopped tomatoes and passata, stirring to deglaze and combine.
8. Simmer the beef sauce for 15 minutes, stirring occasionally.
9. Time to start the béchamel sauce: in a saucepan, melt the butter over medium heat.
10. When the butter is bubbly, add the flour and whisk to form a roux.
11. The roux should be smooth, then gradually add the milk, whisking constantly to avoid lumps.
12. Continue whisking until the sauce thickens, about 5-7 minutes.
13. Season the béchamel with salt, pepper, and nutmeg.
14. Add some of the grated cheddar cheese to the béchamel (approx 30g), stirring until melted.
15. Finally to build the lasagna, spread a thin layer of beef ragu on the bottom of a baking dish.
16. Add 2 lasagna sheets on top, followed by a layer of beef ragu and béchamel sauce.
17. Repeat adding 2 more lasagna sheets, beef ragu, and béchamel sauce until all ingredients are used.
18. Finish with a layer of béchamel sauce on top, then sprinkle with the remaining cheddar cheese and sliced mozzarella.
19. Cook the lasagna in the preheated oven for 30-35 minutes until golden and bubbling.
20. After cooking remove from the oven and let it rest for a few minutes before slicing.
21. Garnish with fresh parsley before serving.

Tips

• Let the beef crust before adding the vegetables for more flavor
• Don't rush the cooking - low cooking allows the ragu flavors to develop
• Have all ingredients ready before you start cooking
• Aim for 3-4 layers of pasta for a good balance