A homely classic.
Ingredients
Serves 6-8
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 500g beef mince
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 x 400g tin good quantity chopped tomatoes
- 150ml beef stock
- Salt and black pepper
Béchamel sauce:
- 50g butter
- 50g plain flour
- 500ml milk
- Pinch of nutmeg
- 80g grated Parmesan
- 250g lasagna sheets
- 250g mozzarella, grated
- Extra Parmesan
Method
1. Heat olive oil in a large pan. Cook onion for 5 - 6 minutes until soft. Add garlic and beef mince and cook until browned.
2. Stir in tomato purée, oregano, and basil. Add chopped tomatoes and stock. Simmer uncovered for 25 - 30 minutes until rich and thick.
3. For the béchamel, melt butter in a saucepan. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth.
4. Simmer gently until thickened. Season with nutmeg, salt, and pepper, then stir in Parmesan.
5. Heat oven to 190°C.
6. Layer meat sauce, lasagna sheets, béchamel, and mozzarella in a baking dish. Repeat layers, finishing with béchamel and cheese on top.
7. Bake for 35 - 40 minutes until bubbling and golden.
8. Rest for 10 minutes before serving.
