Ingredients
The following ingredients have 4 Servings
- 2 tbs olive oil
- 1 large brown onion (finely diced)
- 4 cloves garlic (crushed)
- 1 kg beef mince
- 125 ml red wine
- 1/4 cup tomato paste
- 2 tins Italian diced tomatoes
- 1 tbs Italian dried mixed herbs
- 12 fresh lasagna sheets
- 1/2 cup shredded mozzarella
- 1 1/2 l milk
- 1 brown onion (roughly chopped)
- 6 stalk parsley
- 8 whole black peppercorns
- 2 bay leaves
- 90 g butter
- 1/2 cup plain flour
- 1 1/2 cups parmesan cheese (finely grated)
- 1 pinch ground nutmeg
- 1/2 tsp salt
- 1/2 tsp white pepper
Instruction
- In a frying pan, heat the olive oil over a medium heat and add the diced brown onion and garlic. Fry until translucent and then add the mince.
- Use a wooden spoon to break up the mince and when the meat is browned, add the tomato paste and red wine. Cook for 2 minutes and then add the tomatoes and Italian herb mix. Reduce heat and simmer for 30 minutes.
- Meanwhile, in a small saucepan, combine the milk, onion, parsley stalks, peppercorns and bay leaves. Bring to the boil and remove from heat. Set aside for 15 minutes and then drain and discard solids.
- Heat the oven to 190°C or 170°C fan-forced. Set aside a 3L rectangular casserole dish.
- In a saucepan, over a medium heat, melt the butter and then add the flour. Stir until the mixture begins to boil and then cook without browning for 2 minutes. Reduce heat to low and gradually whisk in the milk until you have a smooth sauce. Simmer, stirring constantly for 4-5 minutes until the mixture thickens and then whisk in the parmesan cheese until well combined. Whisk in the nutmeg and salt and pepper and remove from heat.
- To assemble, ladle 1 cup of meat sauce into the casserole dish and and then layer lasagne sheets to cover the base. Using one third of the remaining meat sauce, cover the lasagne sheets and then pour over one third of the cheese sauce, spreading evenly with the back of a spoon. Repeat this layering process until both meat and cheese sauces are used up. Finish with a layer of cheese sauce. Sprinkle over the mozzarella and bake for 40-45 minutes until brown on top and bubbling at the sides.
- Leave to sit for 10 minutes after removing from oven before cutting and serving with a green salad.
