Lasagne is at the top of my favourite pasta dishes and maybe even my favourite meal choice apart from a lamb roast

I have made many different variations of Lasagne , everything from maybe 10 beef variations to vegetarian lasagne including making my own lasagne sheets,

Now this recipe has become my new favourite by recipetineats

Prep: 20minutes mins

Cook: 4hours hrs

Serves 10

recipe can be halved

Image and Recipe Source: RecipeTinEats​

Ingredients​

RAGU BOLOGNESE:​

• 1 tbsp olive oil
• 1 onion , finely chopped
• 1 medium carrot , finely diced
• 1 stick of celery , finely diced
• 2 garlic cloves , minced
• 1 kg beef mince (ground beef)
• 800g crushed tomato
• 1/4 cup tomato paste
• 1 cup (250ml) red wine , bold not light
• 3 beef cubes , crumbled
• 2 bay leaves , dried or fresh
• 1/2 tsp each dried thyme and oregano
• 2 tsp Worcestershire Sauce
• 1 – 2 tsp sugar
• 1/2 tsp salt and black pepper

CHEESE SAUCE (BESCIAMELLA):​

• 60g / 4 tbsp butter
• 1/2 cup (75g) plain flour
• 4 cups (1 litre) milk low or full fat
• 2 cups (200g) shredded cheese (Colby, Gruyere, Cheddar OR 1 cup shredded parmesan)
• Pinch of freshly ground nutmeg
• Salt and pepper

LASAGNA:​

• 350g fresh lasagna sheets (or 250g dried)
• 1 1/2 cups (150g) shredded mozzarella cheese
• Finely chopped basil or parsley , for garnish (optional)

Instructions​

RAGU:​

• Heat oil in a large heavy based pot over medium heat. Add garlic, onion, celery and carrots. Cook for 10 minutes until softened and sweet – they should not brown (if they do, turn heat down).
• Add beef, turn heat up and cook the beef, breaking it up as you go.
• Once the beef has all turned brown, add the remaining Ragu ingredients EXCEPT the sugar.
• Stir then adjust the heat so it is bubbling very gently. Place the lid on and cook for 1.5 – 2 hours, stirring every now and then, then remove the lid and simmer for 30 minutes.
• The ragu is ready when the meat is really tender and the sauce has thickened and is rich – see video for consistency (Note 6). Adjust salt and pepper to taste, and add sugar if required (Note 3)

CHEESE SAUCE:​

• Warm milk up in a saucepan (optional – just makes sauce thicken faster).
• In a large saucepan, melt butter over medium low heat. Add flour and mix constantly for 1 minute.
• Pour about 1 cup of the milk in, mixing as you go to incorporate into the flour mixture. Once mostly lump free, add remaining milk. Use a whisk if needed to make it lump free.
• Turn heat up to medium high. Stir occasionally at first then regularly after a few minutes until sauce thickens – about 5 – 8 minutes. It should coat the back of the wooden spoon.
• Remove from heat, add cheese, nutmeg, salt and pepper. Mix until the cheese is melted. The Sauce should be thick but still easily pourable – the consistency of heavy cream (you need to be able to drizzle it over the Ragu when layering – see video). If it’s too thick, add a splash of water or milk.

ASSEMBLE:​

• Preheat oven to 180°C/ 160 °C fan-forced
• Use a 33 x 22 x 7 cm / 13 x 9 x 2.5″ baking dish.
• Smear a bit of Ragu on the base, then cover with lasagna sheets. Tear sheets to fit.
• Spread over 2 1/2 cups of Ragu (enough to cover sheets), then drizzle over 1 cup of Cheese Sauce.
• Top with lasagna sheets (Note 7). Spread with another 2 1/2 cups of Ragu, then 1 cup of Cheese Sauce. Top with lasagna sheets then repeat 1 more time.
• Top with a 4th layer of lasagna sheets, then pour over the remaining Cheese Sauce.
• Sprinkle with Mozzarella, then bake for 25 minutes or until golden and bubbling.
• Stand for 5 to 10 minutes before cutting and serving, garnished with basil or parsley if desired.

 

[Marilynne]

Lasagne is at the top of my favourite pasta dishes and maybe even my favourite meal choice apart from a lamb roast

I have made many different variations of Lasagne , everything from maybe 10 beef variations to vegetarian lasagne including making my own lasagne sheets,

Now this recipe has become my new favourite by recipetineats

Prep: 20minutes mins

Cook: 4hours hrs

Serves 10

recipe can be halved

View attachment 38757

Image and Recipe Source: RecipeTinEats​

Ingredients​

RAGU BOLOGNESE:​

• 1 tbsp olive oil
• 1 onion , finely chopped
• 1 medium carrot , finely diced
• 1 stick of celery , finely diced
• 2 garlic cloves , minced
• 1 kg beef mince (ground beef)
• 800g crushed tomato
• 1/4 cup tomato paste
• 1 cup (250ml) red wine , bold not light
• 3 beef cubes , crumbled
• 2 bay leaves , dried or fresh
• 1/2 tsp each dried thyme and oregano
• 2 tsp Worcestershire Sauce
• 1 – 2 tsp sugar
• 1/2 tsp salt and black pepper

CHEESE SAUCE (BESCIAMELLA):​

• 60g / 4 tbsp butter
• 1/2 cup (75g) plain flour
• 4 cups (1 litre) milk low or full fat
• 2 cups (200g) shredded cheese (Colby, Gruyere, Cheddar OR 1 cup shredded parmesan)
• Pinch of freshly ground nutmeg
• Salt and pepper

LASAGNA:​

• 350g fresh lasagna sheets (or 250g dried)
• 1 1/2 cups (150g) shredded mozzarella cheese
• Finely chopped basil or parsley , for garnish (optional)

Instructions​

RAGU:​

• Heat oil in a large heavy based pot over medium heat. Add garlic, onion, celery and carrots. Cook for 10 minutes until softened and sweet – they should not brown (if they do, turn heat down).
• Add beef, turn heat up and cook the beef, breaking it up as you go.
• Once the beef has all turned brown, add the remaining Ragu ingredients EXCEPT the sugar.
• Stir then adjust the heat so it is bubbling very gently. Place the lid on and cook for 1.5 – 2 hours, stirring every now and then, then remove the lid and simmer for 30 minutes.
• The ragu is ready when the meat is really tender and the sauce has thickened and is rich – see video for consistency (Note 6). Adjust salt and pepper to taste, and add sugar if required (Note 3)

CHEESE SAUCE:​

• Warm milk up in a saucepan (optional – just makes sauce thicken faster).
• In a large saucepan, melt butter over medium low heat. Add flour and mix constantly for 1 minute.
• Pour about 1 cup of the milk in, mixing as you go to incorporate into the flour mixture. Once mostly lump free, add remaining milk. Use a whisk if needed to make it lump free.
• Turn heat up to medium high. Stir occasionally at first then regularly after a few minutes until sauce thickens – about 5 – 8 minutes. It should coat the back of the wooden spoon.
• Remove from heat, add cheese, nutmeg, salt and pepper. Mix until the cheese is melted. The Sauce should be thick but still easily pourable – the consistency of heavy cream (you need to be able to drizzle it over the Ragu when layering – see video). If it’s too thick, add a splash of water or milk.

ASSEMBLE:​

• Preheat oven to 180°C/ 160 °C fan-forced
• Use a 33 x 22 x 7 cm / 13 x 9 x 2.5″ baking dish.
• Smear a bit of Ragu on the base, then cover with lasagna sheets. Tear sheets to fit.
• Spread over 2 1/2 cups of Ragu (enough to cover sheets), then drizzle over 1 cup of Cheese Sauce.
• Top with lasagna sheets (Note 7). Spread with another 2 1/2 cups of Ragu, then 1 cup of Cheese Sauce. Top with lasagna sheets then repeat 1 more time.
• Top with a 4th layer of lasagna sheets, then pour over the remaining Cheese Sauce.
• Sprinkle with Mozzarella, then bake for 25 minutes or until golden and bubbling.
• Stand for 5 to 10 minutes before cutting and serving, garnished with basil or parsley if desired.

Oh yeah, and I am drooling - not much, but I am thankful I am the only one home, it means no one can see me staring at a photo of delicious, yummy food.

 

[Jarred Santos]

Oh yeah, and I am drooling - not much, but I am thankful I am the only one home, it means no one can see me staring at a photo of delicious, yummy food.

That makes two of us @Marilynne Yum!

 

[Marilynne]

Suzanne Rose - Lamb Roast is also one of my favorites, growing up we always had a roast on a Sunday. It was always ready when we came home from church, and it was the one meal where we could talk about anything such fond memories.