Best ever lasagna

Prep: 30 mins

Cook: 40 mins

A foolproof recipe for a family favourite.

500g lasagna sheets

500g minced beef

2 cans chopped tomato

600ml passata

1 onion, finely chopped

3 garlic cloves, crushed

1 celery stick, finely chopped

1 carrot, grated

1 tbsp mixed herbs

1 tsp cayenne pepper

150g grated mozzarella

50g grated parmesan

60g butter

60g flour

500ml milk

¼ tsp nutmeg

In a large saucepan, heat 2 tablespoons of olive oil. Add the onions, garlic, carrots and celery and saute for 5 minutes. Add the meat, season and cook until there is no pink bit left, stirring constantly.

Add the chopped tomatoes, passata, herbs, cayenne pepper, salt and pepper. Bring to a simmer, cover and cook for 20 minutes to 1 hour.

Meanwhile, make the béchamel. In a small saucepan over medium to low heat, melt the butter. Add the flour and mix well. Then, gradually add the milk, whisking well after each addition. Season with salt, pepper and nutmeg. Cook until the mixture thickens, stirring constantly, then set aside.

Heat the oven to 180°C. In a large baking dish, spread one layer of lasagna sheet, cover with meaty tomato sauce and drizzle with béchamel. Repeat until all the sauce is used up. Scatter the top with mozzarella and parmesan, then cover in tin foil and bake for 25 minutes. Remove tin foil and bake for a further 15 minutes.

Serves
8

Preparation Time
30 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Beef, Pasta & Noodles, Vegetables

Recipe Type
Dinner, Party Food, Budget, Easy Recipes, Family Dinners, Kids Food, Classics, Batch Cooking

Cuisine
Italian

Level of Difficulty
Easy