Classic Lasagne

June 17, 2021
Lasagne Recipe

Who doesn’t enjoy a Classic Lasagne dish? And if you’re not in the mood for mince, replace it with shredded chicken, roast veg, lentil ragout, canned tuna, or cooked butternut and feta.

The mince

  • 250g bacon, chopped
  • 2 onions, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 1 red and 1 yellow pepper, seeded and chopped
  • 1 kg beef mince
  • 2 carrots, grated
  • 2 Å~ 410g tin chopped tomatoes
  • 1 cup red wine
  • 1 cup beef stock
  • 1 sprig rosemary
  • 2 tbsp origanum

Dry-fry bacon until golden. Remove and set aside. In the bacon fat, fry onions until soft. Add garlic and peppers, and fry for 5 minutes. Remove and set aside. Heat a little oil and brown mince. When all extra liquid has cooked out, add bacon, onion and peppers. Add the remaining ingredients. Leave to simmer on low heat for 2 hours. Season with salt and pepper.

The béchamel

  • 1 onion
  • 4 cloves
  • 1L milk
  • 2 bay leaves
  • 80g butter
  • 1/3 cup flour
  • Pinch of nutmeg

Stud onion with cloves. Place milk, onion and bay leaves in a pot and bring to the boil. Switch off the heat and let the milk sit for 15 minutes. Strain. In a separate pot, cook butter and flour for 3–5 minutes. Add milk slowly, whisking constantly. Simmer for 5 minutes. Season with nutmeg, salt and pepper.

The sheets

1. 12–16 lasagne sheets
2. Soak the lasagne in boiling water for 10 minutes.

The final step:

1. 2 cups grated cheddar
2. Preheat oven to 180˚C.
3. Layer ingredients in a 20 °ø 20 cm dish: one fifth bechamel, 3–4 lasagne sheets, a quarter mince.
4. Repeat 3 times – end on a layer of bechamel.
5. Sprinkle with the cheese.
6. Bake for 40 minutes.

Serves 8 – 10

[Image by Alleksana via Pexels]

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