Lasagna from scratch
This is one of our all time absolute favourite from scratch recipes.
Discover our from-scratch lasagna recipe that's so tasty and easy to make ahead of time.
Perfect for hosting guests, this classic Italian dish features layers of rich meat sauce, creamy bechamel and melted mozzarella. Pop it in the oven and enjoy your company without spending all night in the kitchen.
Let us show you just how simple it is!
INGREDIENTS
Bolognese
- 1kg of pork & beef mince mix
- 4 rashers of middle bacon chopped
- 1 large jar of tomato passata
- 12 cloves of garlic minced
- 3tbs of Italian herb mix
- salt and sugar to taste
Bechamel
- 3 cups of milk
- 1/4 cup of plain flour
- 50g of butter
- 2 cloves of garlic bruised
- pinch of nutmeg
- salt to taste
- 2 cups of tasty cheese
Pasta
- Fresh lasagna sheets store bought or homemade (recipe here)
Topping
- 1 1/2 cups of cheese
METHOD
1. Brown mince and bacon in a deep pot then add chopped garlic, passata then herbs and simmer on low for 30- 40mins until reduced to your liking, season with salt and sugar to your taste. Set aside.
2. In another deep pot melt the butter, add the flour and stir over a low-medium heat for a minute or so to cook the flour and butter mixture (this is called a roux).
3. Take the roux off the heat, add all of the milk at once, as well as the garlic whilst whisking vigorously, return to a medium heat and whisk continuously.
4. Once thickened to your liking add cheese, whisk in till melted, season with salt and nutmeg to your liking. At this stage I like to blitz it with the emersion blender as it makes the sauce so silky and smooth. (In regards to the consistency of the sauce I aim for a little thinner than how I would like my finished sauce as it will continue to cook and reduce in the oven).
5. Using an oven proof dish assemble the lasagna layer by layer, starting with Bolognese, followed by bechamel, cheese, then pasta. Final layer as follows; pasta, bechamel and cheese.
6. Bake at 180dc Degrees Celsius for 25mins (be sure to preheat your oven) test with a fork, the pasta sheets should be nice and soft.
I like to serve a big piece alongside a rocket, pear and parmesan salad!
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