Lasagne BABY !!!

This lasagne is the favourite of my eldest children, if I ask them what can I cook for them they’ll ALWAYS ask for my lasagne!

Perfectly cheesy with generous amounts of meat vs béchamel sauce – you can’t beat it!

Personally I don’t believe there’s a better lasagne to my lasagne hehehehe but we all think that i’m sure 😉

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Meat sauce ingredients

1kg Beef mince
1 Jar Passata (Italian cooking sauce) – plain with no additions inside
Half the jar from passata bottle of water
1 Can chopped tomatoes
2 Medium brown onions, finely chopped
3 Cloves garlic, minced
1 1/2 tsp ground nutmeg
Salt and pepper to taste
Olive oil for frying

Cheese sauce ingredients

60g Butter
2/3 Cup plain flour
Approximately 1.5 Litres of milk
1 Cup parmesan cheese

Additional

2 Cups mixed pizza or pasta bake cheese
1 Packet fresh lasagne sheets or make your own 🙂

Make the meat sauce

Preheat oven to 180-200C and have a large lasagne dish ready

Gently fry the onions and garlic until softened then add the minced meat, nutmeg, salt and pepper and cook breaking up beef lumps until all has changed colour. Add passata and diced tomatoes and the water, almost completely cover and cook on a heavy simmer, stirring regularly to prevent sticking until cooked and sauce has thickened.

Meanwhile the béchamel

Melt the butter in a saucepan and add the flour, whisk until mixed and the flour has cooked for a few minutes. Whisk in the milk and cook whisking regularly to prevent burning and lumps until thickened. Whisk in the parmesan cheese and keep mixing until thoroughly melted and blended.

Assembly

Take pasta sheets from packaging, wrap in gladwrap and microwave for 30 seconds to help them separate. They tend to stick together and tear otherwise!

Layer half of the mince sauce in the bottom of your dish, put a layer of lasagne sheets, cutting some of them to ensure the layer is completely covered.

On top of the sheets spread half of the béchamel, then add another lasagne sheet layer.

Repeat with the mince sauce and finish with a layer of béchamel. Sprinkle your cheese on top generously and bake until golden.

Let the lasagne rest for 10 minutes before serving so that the pasta can firm up a little bit then enjoy ❤

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