Lasagna
There’s nothing better than a homemade lasagna straight from the oven. Layers of rich meat sauce, creamy besciamella and golden mozzarella come together in the ultimate comfort food. Perfect for family dinners or feeding a crowd!
Serves
6-8
Prep time
30 minutes
Cooking time
75 minutes
Helpful Tips
Storage
- Fridge: Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. The flavours actually deepen over time, making it even better the next day.
- Freezer: Lasagna freezes really well. Slice into portions, wrap tightly in cling wrap and foil (or use containers), and freeze for up to 3 months.
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Substitutions
Serving Suggestions
This lasagna is a complete meal on its own, but it pairs nicely with a green salad and an olive oil and balsamic dressing to help balance the richness.
Helpful Tips
Storage
- Fridge: Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. The flavours actually deepen over time, making it even better the next day.
- Freezer: Lasagna freezes really well. Slice into portions, wrap tightly in cling wrap and foil (or use containers), and freeze for up to 3 months.
Substitutions
Serving Suggestions
This lasagna is a complete meal on its own, but it pairs nicely with a green salad and an olive oil and balsamic dressing to help balance the richness.
Ingredients
For the Bolognese:
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 1 medium carrot, peeled and finely diced
- 2 celery sticks, finely diced
- 1 zucchini, finely diced
- 3 garlic cloves, minced
- 1 kg beef mince
- 800g passata
- 1 can (400g) crushed tomatoes
- 2 bay leaves, dried or fresh
- 1/2 tsp dried thyme or 2 sprigs of fresh thyme
- salt and pepper, to taste
For the Cheese Sauce:
- 100g unsalted butter
- 100g plain (all-purpose) flour
- 2 cups whole milk, warmed
- salt, to taste
- Pinch of ground nutmeg
For the Lasagna:
- 350g fresh lasagna sheets or 250g dried
- 1½ to 2 cups (150–200g) shredded mozzarella
- 3/4 cup grated parmesan
Directions
- Heat the olive oil in a large pan over medium heat. Add the onion, carrot, zucchini, and celery. Cook for 5–7 minutes, or until softened.
- Add the garlic and cook for another minute until fragrant.
- Add the beef mince and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the passata, crushed tomatoes, bay leaves, and thyme. Season with salt and pepper.
- Reduce the heat to low and let the sauce simmer gently for 30–40 minutes, stirring occasionally, until thick and rich. Discard bay leaves before assembling.
- Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1–2 minutes to form a smooth roux.
- Gradually whisk in the warm milk, a little at a time, to avoid lumps.
- Continue stirring for 5–8 minutes, or until the sauce thickens and is smooth. Season with salt and a pinch of nutmeg.
- Preheat your oven to 180°C.
- In a 33 x 22 cm baking dish, spread a thin layer of bolognese on the base of the dish. Top with a layer of lasagna sheets, then more bolognese, followed by a layer of besciamella.
- Repeat the layers: pasta → bolognese → besciamella, finishing with besciamella on top.
- Cover the dish loosely with foil and bake for 30 minutes.
- Remove the foil, then top with mozzarella and grated Parmesan.
- Return to the oven and bake uncovered for 20–25 minutes, or until the top is golden and bubbling.
- Let the lasagna rest for 10–15 minutes before slicing. This helps it hold together and makes serving easier.
Ingredients
For the Bolognese:
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 1 medium carrot, peeled and finely diced
- 2 celery sticks, finely diced
- 1 zucchini, finely diced
- 3 garlic cloves, minced
- 1 kg beef mince
- 800g passata
- 1 can (400g) crushed tomatoes
- 2 bay leaves, dried or fresh
- 1/2 tsp dried thyme or 2 sprigs of fresh thyme
- salt and pepper, to taste
For the Cheese Sauce:
- 100g unsalted butter
- 100g plain (all-purpose) flour
- 2 cups whole milk, warmed
- salt, to taste
- Pinch of ground nutmeg
For the Lasagna:
- 350g fresh lasagna sheets or 250g dried
- 1½ to 2 cups (150–200g) shredded mozzarella
- 3/4 cup grated parmesan
Directions
- Heat the olive oil in a large pan over medium heat. Add the onion, carrot, zucchini, and celery. Cook for 5–7 minutes, or until softened.
- Add the garlic and cook for another minute until fragrant.
- Add the beef mince and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the passata, crushed tomatoes, bay leaves, and thyme. Season with salt and pepper.
- Reduce the heat to low and let the sauce simmer gently for 30–40 minutes, stirring occasionally, until thick and rich. Discard bay leaves before assembling.
- Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1–2 minutes to form a smooth roux.
- Gradually whisk in the warm milk, a little at a time, to avoid lumps.
- Continue stirring for 5–8 minutes, or until the sauce thickens and is smooth. Season with salt and a pinch of nutmeg.
- Preheat your oven to 180°C.
- In a 33 x 22 cm baking dish, spread a thin layer of bolognese on the base of the dish. Top with a layer of lasagna sheets, then more bolognese, followed by a layer of besciamella.
- Repeat the layers: pasta → bolognese → besciamella, finishing with besciamella on top.
- Cover the dish loosely with foil and bake for 30 minutes.
- Remove the foil, then top with mozzarella and grated Parmesan.
- Return to the oven and bake uncovered for 20–25 minutes, or until the top is golden and bubbling.
- Let the lasagna rest for 10–15 minutes before slicing. This helps it hold together and makes serving easier.
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