This is a real all time classic family favourite and enjoyed by my little ones from babies. It also freezes really well. This recipe can also be easily halved if you want less portions.
Although you don’t have to, I always cook the lasagne sheets before making the lasagne so you have a shorter cooking time in the oven (usually 10-15 minutes, particularly with the kiddie portion sizes) – until they are bubbling nicely and golden on top. To prevent the sheets from sticking, add a drop of oil to the water and only cook for 8 – 10 minutes at the most. Drain, separate the sheets and plunge in cold water where you can leave them until you are ready to make up your lasagne.
Serves: 4 adults or 2 adults plus approx 8 kiddies portions for freezing
Ingredients
- olive oil
- 1 onion, peeled and diced
- 3 garlic cloves, finely chopped (optional)
- 1 kg mince beef
- 1 tsp dried oregano
- pinch chilli flakes (optional)
- 2 tins chopped tomatoes or 1 large jar passata
- 100 g grated parmesan
For the sauce
- 600 ml milk
- 100 g cheese
- 40 g butter
- 40 g plain flour
- Pinch nutmeg
Or Speedy Sauce
- 500g mascarpone cheese
Instructions
- Cook the pasta in a saucepan of boiling water as directed on the packet.
- Add a drizzle of olive oil to stop it sticking. Drain well and refresh in cold water.
- To make the sauce, fry the onion and garlic in the olive oil.
- Add the mince beef to the pan. Break the meat up with a wooden spoon and fry until golden.
- Once browned, add the tomatoes or passata to the pan along with the oregano and chilli flakes
- Bring to the boil and simmer for 45 minutes.
- To make the white sauce, melt the butter, add the flour and mix into a paste.
- Add 1/3rd of the milk and stir well until it becomes a thick and smooth paste.
- Add the next 3rd and stir well, this time with a whisk, finally add the last 3rd and mix well.
- Finally, add a pinch of nutmeg and the cheese. Mix well.
- To assemble, layer meat sauce, drained pasta followed by white sauce or mascarpone cheese.
- Repeat, finishing with a layer of meat and white sauce or mascarpone cheese on top and sprinkle with parmesan.
Sarah’s Tips
If you are assembling freezer portions, assemble in your freezer containers. Once cooled, they can be popped into the freezer. Don’t forget to label and date. The lasagne can be heated in a pre-heated oven at 180° C until golden and bubbling or under a hot grill for 4 – 5 minutes until golden and bubbling.
Photo Credit: Lachlan
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