Homemade Lasagne

Homemade Lasagne

By Julie Published: March 13, 2013

• Makes: (6 Servings)
• Prep: 40 mins
• Cook: 60 mins
• Ready In: 1 hr 40 mins

This is a big favourite of ours, if you make it yourself you know exactly what's in it too, so it can actually be fairly healthy. It can take a bit of time to put together so make extra as it freezes well, then you have a ready made meal for a busy day. 🙂

Ingredients

• For The Meat Filling
• 500 grams Mince beef, soya, turkey or quorn are all good
• 1 tbsp Olive Oil
• 1 medium Onion chopped
• 3 cloves Garlic chopped
• 2 sticks Celery chopped
• 2 medium Carrots peeled and chopped
• 1 small glass Red Wine
• 1 cup Milk
• 400 gram Tomatoes tinned
• 1 tsp Oregano
• 2 Bay Leaves
• For The (white) Bechamel Sauce
• 25 grams Butter
• 2 heaped tbsp Plain Flour
• 1 pint Milk skimmed if going for the healthier option
• 1 pinch Salt And Pepper
• 1 pinch Nutmeg
• 300-400 grams Lasagne Sheets shop bought, or you can make your own 🙂
• 2 generous handfuls Parmesan grated

Instructions

1. First of all - make the fillings - Heat oil in pan, add onion and garlic and saute for a few minutes. Then add celery and carrot and cook for a further few minutes until soft. Add mince and allow to brown (add a dash more oil if needed) then add the wine and allow to absorb, once absorbed, add the milk and allow that to be absorbed too. Now add your tomatoes and herbs, allow this to simmer gently for about 30 mins.
   
2. Slowly melt the butter in a medium sized heavy based pan, then add the flour and stir well, so the flour cooks through. This will take a few minutes. It should be golden in colour, this is your roux. 🙂 Now slowly add your milk, whisking or stirring with a spoon as you do, this helps to keep the sauce smooth. I tend to bring the heat up to medium, slowly, as I do this. Add your seasoning, and keep adding the milk and whisking, very slowly bring to the boil whisking all the time. The sauce should be thick enough to cover your wooden spoon.
   
3. Preheat your oven to 180c. Now for the layering - in a large rectangular ovenproof dish, layer as follows - bolognese sauce, a sprinkle of parmesan, a layer of lasagne sheets, carry on layering using the white sauce on top of the bolognese sauce in the final two layers, until everything is used up. White sauce on top of lasagne sheets to finish with a generous sprinkle of parmesan.
   
4. Cook in the oven for about 30-40 minutes, until nice and golden on top.
   

• Cuisine: Italian
• Course: Main
• Skill Level: Moderate