Have just cooked 3 of these for our community Meals to You…

Ingredients

• 9 dried lasagne sheets See Note 1
• third cup mozzarella cheese
• quarter cup Parmesan cheese

• Note 1 Use fresh lasagne sheets or make your own if you prefer

Bolognese Sauce

• 1 tablespoon oil
• 1 small carrot - grated
• 1 small onion - very finely chopped
• 1 stalk celery - finely chopped
• 2 cloves garlic crushed
• 500grams lean beef mince
• 1 cup chicken stock
• 125 millilitres white wine
• 140 grams tomato paste
• 250 millilitres tomato passata
• 2 tablespoon brown sugar
• half teaspoon dried oregano
• quarter teaspoon nutmeg
• salt and pepper, to taste

Bechamel Sauce

• 60 grams unsalted butter
• quarter cup plain flour
• 450 millilitres milk

Method

Bolognese Sauce

• Heat oil in a heavy based saucepan, over medium heat.
• Add carrot, onion, celery and garlic - cook for 3 minutes, or until tender.
• Add mince, cook stirring for 5 minutes or until browned - breaking mince up as you stir.
• Add tomato paste, and cook for 2 minutes or so to cook out the raw taste of the tomato paste.
• Add passata brown sugar, stock, wine, oregano and nutmeg.
• Mix well.
• Bring to the boil, reduce heat to medium-low.
• Simmer uncovered for 35-45 minutes or until thick.
• Season with salt and pepper.

Preheat oven to 180 degrees Celsius. Grease a baking dish 29 centimetres x 20 centimetres (base) 6 centimetres deep

Bechamel Sauce

• Melt butter in a heavy bases saucepan over medium heat.
• Add flour, cook stirred for 1-2 minutes or until mixture is bubbling.
• Remove from heat and slowly add milk, stirring until mixture is smooth.
• Return to heat, cook stirring for 10 minutes or until mixture comes to the boil.

Assembly

• Spoon a little bolognese sauce over the base of baking dish.
• Top with 3 sheets of pasta.
• Spoon over half the remaining bolognese sauce.
• Top with a third of the bechamel sauce.
• Spread evenly over the bolognese sauce.
• Repeat pasta, bolognese sauce and bechamel sauce layers.
• Top with final layer of pasta sheets.
• Spoon over the remaining bechamel sauce, spreading evenly, sprinkle with the combined cheeses.
• Bake lasagne uncovered 30-35 minutes or until tender and top is golden.
• Stand 10 minutes, before serving

Serves 6 with an accompanying salad and garlic bread

Enjoy!!

 

[Suzanne rose]

This recipe sounds good
Have you tried using the fresh sheets of lasagne rather than the dried ones, they are so much better , maybe around $2.50 more butter really is worth it

 

[Bullwinkle]

When I make this for myself I do use fresh lasagne sheets…..
As this is a community project, all ingredients have to be purchased from our local IGA, unfortunately they do not stock fresh lasagne sheets