Classic Lasagne
Directions
- 1Remove the cooked lasagne from the oven.
- 2Cut and serve a portion of the lasagne.
- 3Garnish the lasagne with fresh basil.
- 4Finely chop the onion.
- 5Finely chop the carrot.
- 6Finely chop the celery.
- 7Mince the garlic.
- 8Heat olive oil in a large pan over medium heat.
- 9Add the beef mince to the pan and cook until browned.
- 10Remove the browned mince from the pan and set aside.
- 11In the same pan, add the chopped onions and cook until softened. Then add the carrots and celery, and sauté for a few minutes. Add the garlic and cook for another minute.
- 12Return the browned mince to the pan.
- 13Stir in the tomato paste.
- 14Add paprika and oregano to the meat sauce.
- 15Open the tins of chopped tomatoes.
- 16Add the tins of tomatoes and a splash of water to the pan. Stir well and let the sauce simmer on low heat.
- 17Grate the cheddar and mozzarella cheese.
- 18In a saucepan, melt the butter over medium heat.
- 19Stir in the flour and cook for a couple of minutes to form a roux.
- 20Gradually add the milk while continuously stirring to avoid lumps. Continue to cook until the sauce thickens and becomes creamy.
- 21Add the grated cheddar and mozzarella, and stir until melted and smooth.
- 22Stir in the mixed herbs and season with salt and pepper to taste.
- 23Spread a layer of the meat sauce in a baking tray.
- 24Top with a layer of white sauce and a sprinkling of grated mozzarella.
- 25Place a layer of lasagne sheets over the sauce.
- 26Repeat the layers (meat sauce, white sauce, and lasagne sheets) until all ingredients are used, finishing with a layer of white sauce.
- 27Sprinkle additional mozzarella on top.
- 28Bake in the preheated oven for 35 to 40 minutes, or until the lasagne is cooked through and the top is crisp and golden.
Ingredients
- 750 g beef mince
- 1 onion
- 5 cloves garlic
- 1 carrot
- 2 celery stalks
- 1 tbsp Napolina olive oil
- 1 tbsp Napolina tomato paste
- 2 tins Napolina chopped tomatoes
- 1 tsp paprika
- 1 tsp oregano
- salt
- pepper
- 50 g butter
- 50 g all-purpose flour
- 1 cup grated cheddar
- 1 cup grated mozzarella
- 750 ml whole milk
- 1 tsp mixed herbs
- 1 pack Napolina Lasagne Sheets
- basil leaves
- water
Equipment
knifechopping boardfrying panwooden spooncan openergratersaucepanwhiskbaking trayoven
Tips
- Allow the lasagne to sit for 15 minutes before serving.
Related recipes
Garlic Parm Chicken Pinwheels
Italian · Dinner
Lasagna Zucca Speck e Nocciole
Italian · Dinner30m
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Rita’s Viral Chicken Cutlets
Italian · Dinner
Olive Calabrian Chili spaghetti - puttanesca
Italian · Dinner
Spicy Vodka Gnocchi Soup with Lemony Whipped Ricotta
Italian · Dinner
Cacio e Pepe
Italian · Dinner
Low-Carb Crustless Pizza Bowl
Italian · Dinner
Spaghetti with Creamy Walnut Sauce (Salsa di Noci)
Italian · Dinner
Fresh Pasta Dough
Italian · Dinner
Pappardelle
Italian · Dinner
Chicken with Caramelized Onion Gnocchi
Italian · Dinner