Traditional Lasagne
Traditional Lasagne
Serves 6 | Prep 10mins | Cooking 3hrs30
There is nothing more scrumptious than a rich and flavoursome traditional lasagne. Our pasture-fed mince beef has a wealth of flavour, perfect when combining delicious pasta. This traditional lasagne recipe has deliciously creamy white béchamel sauce with beautiful authentic layers of pasta and mince. A firm and classic family favourite, this recipe is sure to delight everyone at the dinner table.
Ingredients
bolognese sauce
1 KG Pasture Fed Lean Mince Beef
160g Pre-Cooked Lasagne Sheets
2 Tbs Olive Oil
45 G Plain Flour
300 ml Beef Stock
400g Chopped Tomatoes
2 Red Onions (Chopped)
4 Cloves Of Garlic
4 Tbs Tomato Puree
2 Tbs Worcester Sauce
Salt and Pepper
White Sauce
90 G Butter
70 G Plain Flour
800 Ml Full Fat Milk
1 Tsp Grated Nutmeg
Topping
125g Mature Cheddar (Grated)
30g Parmesan Cheese (Grated)
Method
Make the meat sauce.
Heat the oil in a saucepan, add the beef, cook until browned.
Sprinkle in the flour and stir for 1 minute, add the stock, tomatoes, onions and garlic, tomato puree and Worcester sauce.
Season with salt and pepper, bring to a boil.
Cover and simmer for 1 hour.
Meanwhile, make the white sauce.
Melt the butter in a saucepan, sprinkle in the flour and cook, stirring for 1 minute.
Remove from the heat and gradually whisk in the milk. Return to the heat and bring to the boil stirring until the mixture thickens, simmer for 2-3 minutes.
Stir in the nutmeg, season with salt and pepper.
Spoon 1/3 of the meat sauce into a large shallow oven-proof dish, cover with 1/3 of the white sauce and 1/3 of the parmesan cheese mixture.
Arrange half of the lasagne sheets in a single layer, repeat the layers, finishing with the cheddar cheese and parmesan on top.
Bake in a preheated oven at 190c 170c fan Gas 5 for 45-60 minutes until the pasta is tender and the topping is a golden brown colour.