(recipe modified from Donna Hay Lasagna on Simple Essential CookBook)
500g lasagna pasta sheet (fresh taste better, instant can be handy as well)
1 quantity of bolognaise sauce (recipe as follow)
1 quantity of white sauce
¾ cup grated mozzarella cheese
Preheat the oven to 190C. Grease a 20cm square ovenproof dish and line in with lasagne sheet. Thinly spread over a quarter of the bolognaise sauce, then spoon over a quarter of the white sauce and cover with more lasagne sheets. Repeats the layers, finishing with white sauce. Sprinkle with the mozzarella and bake for 25-30 minutes or until golden brown and cooked through.
Basic Bolognaise sauce recipe:
- 2 teaspoon olive oil
- 2 cloves garlic, chopped
- 2 onions, chopped
- 1kg minced beef
- 2x400g cans tomato puree (or you could use your own tomato puree)
- 2 carrots, peeled & chopped (I like to add some vegetables if possible)
- 1 cup beef stock
- ¼ cup chopped flat-leaf parsley leaves
- sea-salt & cracked black pepper
Heat a deep frying pan or saucepan over high heat. Add the oil, garlic & onion and cook for 3 minutes or until just soft.
Add the mince and cook, stirring, until brown. Add the carrots, tomato puree and stock, and rapidly simmer for 10-15 minutes or until thickened to your liking. Stir through the parsley, salt & pepper.
White sauce recipe:
- 80g butter
- 1/3 cup or 50g plain flour
- 4 cups milk
- ¾ cup grated parmesan cheese
- sea salt & cracked black pepper
Place the butter in a saucepan over medium heat and allow to melt. Add the flour and stir to a smooth paste. Whisk in the milk and then stir until the sauce has boiled and thickened.
Stir in the parmesan and add the salt and pepper. Set aside to cool to room temperature.