Scratch Traditional Lasagna

Scratch Traditional Lasagna


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You can make both sauces ahead of time and warm them over hot water or in a microwave when needed. Serve with a green salad and crusty bread.

Lynn Cole

Serves: 4 

  • Lasagne
  • 250g precooked lasagne sheets
  • 90g mozzarella cheese, thinly sliced
  • 1/4 cup grated Parmesan cheese
  • Lasagna Sauce
  • 3 tablespoons olive oil
  • 1 onion, peeled and diced
  • 2 cloves garlic, peeled and diced
  • 1 carrot, peeled and diced
  • 1 stick celery, diced
  • 500g lean minced beef
  • 4 slices prosciutto, diced
  • 1/2 cup dry red wine
  • 1 (400g) tin whole tomatoes, diced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly grated nutmeg
  • salt and freshly ground black pepper
  • Béchamel Sauce
  • 1 1/2 cups milk
  • 1 slice onion
  • bouquet garni
  • 50g butter
  • 3 tablespoons plain flour
  • salt and freshly ground black pepper, to taste

Preparation:50min  ›  Cook:40min  ›  Ready in:1hour30min 

  1. Lasagna Sauce: Heat the oil in a wide saucepan and cook the onion, garlic, carrot and celery on low heat until soft. Increase the heat to medium, stir in the beef and bacon, breaking up any lumps with two forks and cook stirring until the meat changes colour. Add the wine, tomatoes, oregano and nutmeg, cover and simmer for 30 minutes. Season the sauce to taste with salt and pepper.
  2. Béchamel Sauce: Heat the milk to simmering point with the onion and bouquet garni, then remove from the heat and stand for 10 minutes to infuse. Heat the butter in a small saucepan, stir in the flour and cook, stirring, for 3 minutes. Remove from the heat and allow to cool a little. Strain the warm milk and stir it into the flour mixture until blended. Stir on low heat until the sauce boils and thickens. Season with salt and pepper.
  3. Lasagne: Preheat the oven to 180 degrees C. Grease a shallow, rectangular ovenproof dish. Spread a layer of meat sauce on the base of the dish and top with a layer of béchamel sauce. Add a layer of mozzarella, then a layer of pasta. Repeat these four layers until the dish is full, ending with béchamel sauce. Sprinkle with Parmesan cheese and bake for 40 minutes, or until the lasagne is hot and bubbling. Stand for 10 minutes before serving.

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