Main/Bakes

Lasagne

Marked for Revision Yields: serves Cost: $3.36 per serve Difficulty: 5/10

From Mum’s recipe, with Stephanie Alexander’s bechamel. Can substitute the bechamel entirely for ricotta to save time. Tray should be 20x30cm. One box of lasagne sheets at Aldi has 15 pieces, but have 2 boxes around rather than running out halfway. Skip beef and add more carrots and peas and onions and its still tasty.

Ingredients

    bolognese

  • Brown onions 1 whole
  • Carrots 1 whole
  • Garlic 6 cloves
  • Beef mince (4-star) 500 grams
  • Red wine 0.33 cups
  • Tomato paste 2 tbsp
  • Diced tomatoes 800 grams (2 cans)
  • White sugar 1 tsp
  • Tomato passata 700 ml (1 jar)
  • Salt to taste
  • Pepper to taste
  • Peas 1 cup

    • bechamel

  • Milk 600 ml
  • Butter 60 grams
  • Plain flour 60 grams
  • Salt to taste
  • White pepper to taste
  • Lasagne sheets 20 whole (2 boxes or so)
  • Pizza cheese 0.75 cups

Steps

  1. Dice onion 1cm, halve and slice carrot 5mm, slice garlic thinly.
  2. In large pot on medium-high in oil, fry onion, then after thats going add carrot, get them a little brown.
  3. Make bechamel sauce (heat milk then butter and flour in saucepan and fry a min or two, add milk bit by bit then cook on low for 10 minutes stirring)
  4. Up the heat to high, then add the beef mince and stir through. Let it sit for a bit.
  5. Add the garlic and tomato paste, let them fry for a minute or two.
  6. Add red wine and stir until it goes away (or soaks into the beef)
  7. Add diced tomatoes, sugar, passata and a pile of salt and pepper. Simmer for a while, 20-30 minutes.
  8. Preheat the oven to 200 degrees conventional.
  9. Add the peas a little before the sauce is finished.
  10. Layer the components bolognese then bechamel then sheet and repeat, save a little bolognese for the top or else the top layer won't cook.
  11. Top with bolognese and grated cheese.
  12. Bake for 45 minutes.