Prep 30 mins
Cook 3 hrs
This is pretty much how lasagna gets made in Australia, usually no cottage cheese or ricotta. I have been making it this way for over 30 years, but can't find a similar recipe on here yet. I find it easier to make the beef sauce the day before, and reheat it a little, but I like to use the cheese sauce hot and freshly made. This mix fills a tray 12x8x3 for me, and I find it easier to cut through the top layer with kitchen scissors before taking to it with a knife to cut into serving portions.
- 29.58 ml oil
- 1 large onion, finely diced
- 2 slice bacon, chopped
- 2 garlic cloves, minced
- 600 g beef mince, leanest you can buy
- 140 g can tomato paste
- 118.29 ml red wine
- 440 g can chopped tomatoes, and their juice
- 473.18 ml beef broth
- 2.46 ml dried oregano
- 2.46 ml dried basil
- 2.46 ml dried thyme
- 0.25 ml mixed pumpkin spice or 0.25 ml freshly ground nutmeg
- 50 g butter
- 50 g flour
- 600 ml milk
- 50 g shredded parmesan cheese
- salt and pepper
- 250 g packetinstant lasagna sheets (12)
- 50 g shredded parmesan cheese
- Meat Sauce: Heat the oil in a large fry pan over a medium heat.
- Add the onion and bacon and cook until the onion is golden and tender.
- Add the minced garlic and cook a couple of minutes more.
- Add the mince and cook, breaking up with a fork, until the meat has all changed colour.
- Now add the tomato paste and "cook it out" for another minute or two before adding the wine.
- Allow the wine to reduce a little, before adding the remaining sauce ingredients.
- Simmer until reduced and thickened and a deep rich red/ brown.
- *You could call this"cooked" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not catching.
- Add a little more broth or water if it looks like doing so.
- Cheese Sauce:.
- Melt the butter, add the flour and stir well.
- Allow to cook gently for about 2 minutes, then add the milk all in one go, and whisk briskly until heated and thickened.
- Allow to cook a couple of minutes more on a simmer.
- Add the cheese and season to taste with salt and pepper.
- Assembly of the lasagna:.
- Spread a little of the beef sauce across the bottom of your pan.
- Cover with a layer of beef sauce and drizzle about half a cup of cheese sauce over this-no need to be too particular.
- Cover with a layer of lasagna sheets.
- Repeat the beef sauce and cheese sauce two more times, then a final layer of sheets.
- Spread the remaining cheese sauce (there should be about 1 cup) over the last layer of sheets, and sprinkle with the shredded parmesan cheese.
- Bake in a moderate oven for about 1 hour.
- Allow to stand about 15 minutes before cutting into squares to serve.
I couldn't work out how to do the correction after I spotted a mistake. I was under the belief the nutmeg is usually in the cheese sauce. In this recipe the nutmeg rates a mention in the ingredients for the meat sauce and is never mentioned again. OOPS!
A very enjoyable dinner thank you Jan and with 4 serves left over for the DH on shift work in the freezer, served with a simple salad made for an easy meal. I did make some minor changes, omited onion due to allergy issues and as I am the only one who likes parmesan used tasty (cheddar) cheese) and used fresh lasagne sheets from the refrigerator section of the supermarket so only took 40 minutes to cook at 175C fan forced oven. Thank you one again Jan, made for Edition 9, - Make My Recipe.
This is a wonderful very traditional lasagne recipe that my whole family enjoyed. The only thing I did differently was to add a tad more cheese to both the sauce and what I sprinkled over the top, only because my family are major cheese lovers. This is just perfect Jan and a recipe I will be saving as it is so good.. I will have to make more of the sauce next time and freeze it as I think it would also be a delicious bolognaise sauce. Thanks for posting it was a super yummy lasagne.. :)