Lasagne
- 20min prep
- 1hr 20min cook
- 8 Servings
Components
Bechamel Sauce
Ingredients
2 teaspoons olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
750g beef mince
2 x 400g cans diced tomatoes
125ml (½ cup) dry red wine
55g (¼ cup) tomato paste
4 carrots, cut into circles
300g mushrooms, chopped in quarters
200g frozen peas
Salt & freshly ground black pepper
Olive oil, extra, to grease
4 fresh lasagne sheets
55g (½ cup) coarsely grated mozzarella
Mixed salad leaves, to serve
Directions
Preheat oven to 180°C. Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine, and tomato paste, bring to the boil. Add carrots, mushrooms and peas. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.
Cut the lasagne into 8 portions and serve with mixed salad leaves.
Bechamel Sauce
Ingredients
1L (4 cups) milk
1 brown onion, halved, coarsely chopped
8 fresh parsley stalks
8 whole black peppercorns
4 whole cloves
2 bay leaves
60g butter
50g (⅓ cup) plain flour
70g (1 cup) finely grated parmesan
Pinch ground nutmeg
Salt & ground white pepper
Directions
Combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat.
Remove from heat and set aside for 15 minutes to infuse.
Strain the milk mixture through a fine sieve into a large jug. Discard solids.
Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth.
Gradually add the remaining milk, whisking until smooth and combined.
Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon.
Remove from heat. Add the parmesan and stir until cheese melts.
Taste and season with nutmeg, salt and white pepper.