Ingredients

The following ingredients have 4 Servings
  • 90ml extra virgin olive oil
  • 2 onions, chopped
  • 8 garlic cloves, chopped
  • 800g beef mince
  • 3 x 400g cans whole peeled tomatoes
  • 110g salted butter
  • 70g plain flour
  • 950ml full-cream milk
  • 450g sweet Italian pork sausage
  • 450g pre-cooked lasagne sheets
  • 2½ cups (200g) parmesan, finely grated

Instruction

  • Heat 2 tbs oil in a casserole over mediumhigh heat. Add onion. Without stirring, cook 2 minutes or until it starts to brown. Cook another 3 minutes, stirring occasionally, until it turns a deep golden brown. Add garlic.
  • Push onion to one side of the pan and add 2 tbs oil. Add minced beef. Brown on bottom for 2 minutes. Break up meat and stir into onion. Cook, stirring occasionally, 8 minutes or until the meat is browned. Add canned tomatoes and stir, crushing tomatoes.
  • Bring to a boil, then reduce heat to medium-low and simmer 40 minutes, stirring occasionally. Stir in remaining oil. Season.
  • Preheat oven to 180°C. To make the bechamel, in a large pan melt butter over medium-low heat. Whisk in flour to make a roux. Let it bubble for a minute but not brown. Gradually whisk in milk. Simmer, whisking, 10 minutes or until lightly thickened and smooth. Remove from heat and season.
  • Remove meat from sausage casings and form into small balls. Cook in a frypan over medium-high heat until browned and fat has rendered. Add to the sauce and combine.
  • In a 3L baking dish, spread one-quarter of the sauce. Top with lasagne sheets, then onequarter of the bechamel and one-quarter of the parmesan. Repeat so there are four layers in total. Bake 50 minutes or until bubbling and brown. Stand 20 minutes before serving.