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This mouth watering treat is a classic and isn't as hard to make as many people think, although it does take some time to prepare. Serves 4-6 Preparation time - 45 mins Cooking time - 35 mins |
Ingredients 500 gms minced beef 100 gms italian sausage or similar (optional but yummier!) 1 x onion (finely chopped) 1 x clove garlic, crushed (some store bought minced garlic is quicker and tastes as good) 2 x 400 gm tins chopped tomatoes 1 x small tub tomato paste 2 x tsp sugar 1 x pinch of salt mixed herbs to taste Fresh lasagne sheets (much quicker than dry sheets) For the sauce 3 tablespoons butter or marg 3 tablespoons plain flour pinch salt 500 ml milk pinch nutmeg (optional) 150 gms cheese (cheddar is fine but a 50/50 mix of ricotta and mozzarella is delicious) |
Method |
Fry the onion and garlic in a little oil until the onion is see through. Add the beef, sausage, herbs and salt and cook until meat is brown. Add the tomatoes, tomato paste and sugar and simmer for 30 mins. For the Cheese Sauce - Melt the butter in a saucepan and stir in the flour, salt and nutmeg. Gradually add the milk, stirring constantly to keep smooth. Stir constantly until it thickens and add the cheese. Stir until cheese is melted through and remove from heat. Pour half of the meat into the dish you are using, then place a layer of the fresh lasagna sheets over it (if you are using dry sheets, they will need to be soaked or cooked as per the directions on the packet first). Spread some of the cheese sauce over the sheets then place another layer of sheets. Continue the layers, although with less meat than the first layer, alternating between meat and cheese until you have used all the ingredients (or your dish is full). Make sure you finish with a cheese layer on top. For a crispier top you can add some breadcrumbs and some grated cheese of your choice to the top (fresh parmesan works a treat). Put the whole thing in the oven at 180 degrees C for 30-35 mins. Once it is done, if you let it stand outside the oven for a while before cutting, it will 'stand up' better without coming apart. Enjoy! If you want to make your own pasta for this dish, check our recipe here. |
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