Name: Classic lasagne recipe
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4
Ingredients: 3 Tbsp unsalted butter; 2 Tbsp plain flour; ½ tsp ground nutmeg; 600ml milk, hot; 300ml thickened cream; Salt and white pepper; 2 cups tomato passata; 375g instant dried lasagne sheets; 500g shredded mozzarella; 120g grated parmesan; BOLOGNESE SAUCE; 2 Tbsp olive oil; 110g pancetta, rind removed, diced; 1 cup finely chopped mixed vegetables (onion, carrot, leek, celery); 1 bunch fresh oregano, leaves only; 5 garlic cloves, peeled, crushed; 350g beef mince; 350g pork mince; 3 Tbsp tomato paste; 1 cup red wine; 1/2 cup milk; 400g can whole peeled tomatoes, drained; 2 tsp brown sugar; Salt and pepper, to season

Lasagne (or lasagna, what ever you prefer), is the perfect winter warmer.

With rich béchamel, flavourful Bolognese sauce and layers of delicious pasta, this one is the ultimate winner.

Ingredients

3 Tbsp unsalted butter

2 Tbsp plain flour

½ tsp ground nutmeg

600ml milk, hot

300ml thickened cream

Salt and white pepper

2 cups tomato passata

375g instant dried lasagne sheets

500g shredded mozzarella

120g grated parmesan

BOLOGNESE SAUCE

2 Tbsp olive oil

110g pancetta, rind removed, diced

1 cup finely chopped mixed vegetables (onion, carrot, leek, celery)

1 bunch fresh oregano, leaves only

5 garlic cloves, peeled, crushed

350g beef mince

350g pork mince

3 Tbsp tomato paste

1 cup red wine

1/2 cup milk

400g can whole peeled tomatoes, drained

2 tsp brown sugar

Salt and pepper, to season

Method

For Bolognese sauce, heat oil in a large pan over medium heat. Add pancetta, vegetables, oregano and garlic and sauté for 10 minutes or until vegetables are just softened.

Add beef, pork and tomato paste. Increase heat to high, then cook, mixing well to break up meat for 10 minutes or until juices have almost evaporated. Add wine and cook for 10 minutes or until nearly dry.

Add milk, tomatoes and sugar to pan and season. Reduce heat to medium, then simmer, lid ajar and stirring occasionally for 45 minutes, adding a little water if mixture gets too dry.

Preheat oven to 180°C. Lightly grease a 30 x 20 x 5cm baking dish.

To make the bechamel sauce: Melt butter in a large pan over a medium heat. Add flour and cook, stirring, until the mixture resembles wet sand. Whisk in nutmeg and hot milk, reduce heat to low, and cook for 3 minutes. Stir in cream, then season with salt and pepper.

Pour tomato passata into a large casserole dish, then arrange 1 layer of lasagne sheets (5 sheets) on top. Spread with enough bolognese sauce to cover the pasta sheets, then top with a little of the bechamel, then sprinkle with a little mozzarella. Repeat these layers until all ingredients are used up, finishing with bechamel. Sprinkle parmesan on top. Cover with a sheet each of non-stick baking paper and foil. Bake for 45 minutes.

Remove baking paper and foil from dish, and bake for a further 25 minutes or until well browned on top. Set aside to rest for 15 minutes before serving, to ensure that lasagne holds together when sliced. Serve.

Should lasagna be 3 or 4 layers?

Honestly, lasagne can be as many layers as you like! Depending on the deepness of your dish, your lasagne can have 3, 4, 5 or even 6 layers. For this recipe, there is no defined amount of layers, so go wild!

What is the difference between lasagne and lasagna?

In Italian, the word ‘lasagna’ refers to a single sheet of the lasagna pasta. The word ‘lasagne’ is its plural, and means many layers, which is why it is the most correct form to use when referring to a lasagne recipe.

You may also like:

Healthier lasagne

Vegan lasagne

Spinach and ricotta lasagne

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

Method

Should lasagna be 3 or 4 layers?

What is the difference between lasagne and lasagna?

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