Tasty lasagne is always popular and is easy to make for a family meal. Use whichever mince you have in the freezer: lamb mince is rich and moist, beef mince is drier with a stronger taste, while pork mince is fine and light to eat and they all taste great imbued with rich tomato sauce combined with creamy cheese bechamel. Grab a pie dish just right for your family online from Kitchen Warehouse, or visit us to peruse the great range of shapes, sizes and materials.
Tip: For well-separated, fine meat sauce try the Hackit available online or instore.
- Large saucepan
- Medium saucepan
- Measuring cups and spoons
- Knife and board OR
- Stick blender
- Herb stripper
- Garlic crusher
- Wooden spoon
- Hackit for separating mince (optional)
- Pie dish
- 2 Tbsp Olive Oil
- 1 finely chopped brown onion
- 2 crushed cloves of garlic
- 750g mince (beef, pork or lamb)
- 800g of diced tomatoes (fresh or canned)
- 2 Tbsp tomato paste
- Salt and freshly ground black pepper
- 2 Tbsp dried oregano or 2 stalks of stripped fresh oregano
- 2 Tbsp fresh basil or 1 Tbsp dried basil
- 2 stalks of fresh rosemary stripped or 1 tsp dried rosemary
- Lasagne sheets to fit pie dish
- 60g butter
- ⅓ c plain flour
- 3 c milk
- 1 c grated cheddar cheese
- ¼ c grated parmesan cheese
- Extra cheese to sprinkle on top
- Salt and pepper to taste
- Add oil to large saucepan and heat.
- Add garlic and onion and cook until onion is clear. Add mince and cook until browned, stirring to make sure mince separates.
- Add tomato paste, diced tomatoes, all herbs and salt and pepper then simmer gently for 15 minutes, stirring occasionally to prevent sticking.
- Add butter to medium saucepan and melt over low heat.
- Add flour, stirring until smooth. Cook on low for 30 seconds.
- Add milk and bring to a simmer, stirring continuously until sauce thickens.
- Remove from heat and add cheeses and season to taste with salt and pepper, stirring until well combined.
- Grease rectangular pie dish and cover base with lasagne sheets.
- Spoon one third of the bolognese sauce over pasta sheets and spread evenly to the edges of the dish. Spoon one third of the cheese sauce evenly over the mince layer.
- Repeat these layers twice, finishing with remaining pasta sheets and cheese sauce and sprinkle thickly with cheeses.
- Bake at 180°C for 20 minutes then cover with foil and cook for further 30 minutes until pasta is soft. Serve with a fresh green salad and garlic bread.