This made from scratch beef lasagne with homemade bechamel sauce may take a little while to make but so worth it as the flavours develops into a tasty classic lasagne.
- Serves: 6 persons
- 2Tbsp olive oil
- 1onion, finely chopped
- 2-3 cloves garlic, crushed
- 2x 400g cans Wattie's Tomatoes Chopped in Juice
- 2tsp Gregg's Rubbed Sweet Basil
- 1tsp Gregg's Rubbed Oregano
- 2Tbsp balsamic vinegar
- 1tsp sugar
- ½tsp salt
- 500g lean beef mince
- 2cloves garlic, crushed
- ¼cup Wattie's Tomato Paste
- 150g button mushrooms, sliced
- 3cups (750mls) milk
- 50g butter
- 6Tbsp flour
- ⅛tsp Gregg's Ground Nutmeg
- 1cup Parmesan, finely grated
- 6-8 large dried instant lasagne sheets
Step 1To make the Italian Tomato Sauce:
Step 2Heat the olive oil in a medium/large saucepan. Add the onion and cook over a low heat until onion softens, stirring regularly.
Step 3Add garlic and cook a further minute. Pour over Wattie's Tomatoes Chopped in Juice and add Gregg's Rubbed Sweet Basil, Gregg's Rubbed Oregano, balsamic vinegar, sugar and salt. Stir while bringing the sauce to the boil. Reduce heat to a low simmer. Cook for 30 minutes with the lid off, stirring occasionally making sure the sauce does not reduce too much. Remove from the heat. Taste and adjust seasoning adding a little extra salt and black pepper if wished. When cooked, it will make approximately 2 and ½ cups of sauce.
Step 4To make the Beef Lasagne:
Step 5Heat a dash of oil in a lidded frying pan. Add mince and brown over a high heat. Stir in garlic and Wattie's Tomato Paste. Add mushrooms.
Step 6Pour over prepared Italian Tomato Sauce. Bring to the boil. Reduce heat. Cover. Simmer for 40 minutes, stirring occasionally. Taste and season with salt and black pepper if necessary
Step 7While the mince is cooking prepare the cheese sauce.
Step 8Heat the milk with the bayleaf until nearly boiling. Allow to stand for 10 minutes to allow the bay flavour to infuse into the milk.
Step 9To make the cheese sauce:
Step 10Melt the butter in a saucepan. Stir in the flour to make the roux, cooking for 1 minute. Remove the bayleaf from the milk. Gradually whisk the milk into the roux. Continue whisking until the sauce is smooth and comes to the boil. Reduce heat and cook a further minute. Remove from the heat and stir in Gregg's Ground Nutmeg and all but ½ cup of the grated Parmesan.
Step 11To assemble the lasagne:
Step 12Preheat oven to 180°C (fan assisted). To assemble the lasagne: Grease a 2 Litre capacity lasagne dish. Place a single layer of pasta on the base. Spread ¾ cup of the prepared cheese sauce over the pasta. Spoon over half the meat sauce, spreading it out to cover the cheese sauce. Top with a layer of pasta. Repeat the layers finishing with a layer of pasta. Pour over the remaining cheese sauce. Sprinkle over the remaining Parmesan. Bake for 35- 40 minutes until golden and pasta cooked. Allow to stand for 10 minutes before cutting and serving. Serve with a crisp salad on the side.