Like bucket chemistry - a bit of this, a bit of that - this is easy to put together. You just need to be hungry for a tasty hearty meal. This recipe can also be used for spag bol, except without the white sauce or lasagne sheets.
generous splash of olive oil for frying, about 2 tablespoons
1 large onion, chopped
1-2 cloves garlic, finely chopped (or to taste)
2 cans (total 800g) Italian whole peeled tomatoes
mushrooms - to taste , about 100g
1 zucchini, diced
1 carrot, grated
good splash red wine, about 60ml
1 teaspoon vegemite
about 5-10 basil leaves (to taste)
½-1 chilli, finely chopped, or to taste.
mixed Italian herbs, 1 teaspoon or to taste
2 tablespoons butter
1 cup milk
2 tablespoons plain flour
1½ cups (approx) grated cheese- a mix tasty, parmesan and mozzarella,
250g fresh lasagne sheets
Buy ingredients online
Add to trolley
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Directions Preparation:15min › Cook:1hour › Extra time:30min › Ready in:1hour45min
To make the meat sauce; heat the olive oil, add onions, and cook til glassy. Add garlic, stir. Add beef and cook until browned.
Add the tomatoes, mushroom, zucchini, carrot, wine and flavourings and simmer on low until sauce is not runny but still moist-about 30 minutes. For really sleek consistency, try mashing the sauce until smooth as this helps to consolidate all the flavours.
To make the white sauce; melt the butter over low heat then add enough flour to make a gooey consistency. Add about 1/2 cup milk and whisk until lumps dissolve then add more as needed.
Stir over low heat until sauce thickens. Once it boils, it has reached its maximum thickness. Add extra milk to thin out if necessary.
To assemble; Preheat oven to 180degrees C and grease a medium size baking dish. Spoon a thin layer of sauce into the baking dish and top with 3-cheese mix. Then spoon over a thin layer of white sauce and cover with lasagne sheets.
Repeat the layers until all sauce is gone and finish off with a sheet of lasagne, then top with a few slices of tomato for presentation.
Cook in moderate oven until golden brown- about 30-40 minutes. Serve with salad.
This recipe was edited by Allrecipes.com.au staff, to conform to measures and ingredients that are familiar to Australian and New Zealand home cooks
The more flour you use, the thicker the white sauce will be; if you add too much milk, you need to thicken out with more flour.
I enjoyed this Lasagna. The Preparation Method was easy to follow (I'm not a confident cook).
I would have liked to have seen a photo of it though, so I could have seen what it was supposed to look like. :-)
I did find it strange to end with a top layer of lasagna (mine all curled up after it had been in the oven for 5 minutes). LOL
It was tasty though. Thank you.
28 Sep 2009
Very easy recipe to follow. My husband and daughter really enjoyed this, but my son and I weren't as impressed. Lasagne is one of my favourite meals, so I hoped this would be awesome. I think I perhaps had high hopes from the title of this recipe, and it just didn't quite do it for me. The meat sauce was fine, if a tad bland, but I think if I make this again it will be with a different white sauce.
21 Oct 2011