Lasagne is an all time classic dish for family gatherings that will go down in much less time than it takes to make from scratch.
There are recipes that use many variations of ingredients, but if you like your lasagne a tad more cheesy try adding layers of cheese. The below recipe includes adding ricotta into the layers – providing a perfect balance of meat and cheese, this lasagne will put a smile on everyone’s face.
This lasagne recipe takes approximately around 3hours, including cooking and preparation time. It serves 12.
For the Bolognese Sauce:
- 500g beef mince
- 500g pork mince
- Olive oil or sunflower oil
- 2 x 400g tins of chopped tomatoes
- 4 cloves of garlic
- 2 medium onions
- 2 teaspoons of dried oregano
- 500ml of beef stock
- 2 bay leaves
- salt and ground black pepper
- fresh basil
For the Lasagne:
- 250g of fresh egg lasagne sheets
For the White Sauce:
- Small onion
- 700ml of semi-skimmed milk
- 50g of butter
- 1 bay leaf
- 60g plain flour
- 100g parmesan cheese
- a pinch of nutmeg
- ground black pepper
- a pinch of sea salt
For the cheese layer:
- 250g of ricotta
- Begin with making the Bolognese Sauce: Chop the onions and garlic.
- Place a large saucepan on a medium to high heat.
- Add a lug of sunflower or olive oil into the pan.
- Cook the onions and garlic until the onions are soft.
- Add the beef mince and pork mince to the pan. Using a wooden spoon, stir together and break up and mash the lumps of mince.
- When the mince is mostly broken down, add the chopped tomatoes, dried oregano, bay leaves and beef stock. Bring to the boil.
- Turn the heat down and simmer with a lid on and slightly askew for 1 hour, stirring every now and again
Once the bolognese has been cooked, break off a few basil leaves, tear them and stir into the sauce. Let the mixture sit while you make the white sauce.
- For the white sauce, slice a small onion. Add the onion, nutmeg, black pepper, bay leaf and milk to a pan on a medium heat and gently bring to the boil.
- Strain the milk through a sieve, discarding anything left behind.
- Melt the butter in a medium pan on a medium-low heat. Mix in the flour.
- Start adding the strained milk, a ladleful at a time, stirring each lot in before adding more.
- When you have a smooth white sauce, bring the whole lot to the boil then simmer for a couple of minutes.
- Take off the heat and finely grate in most of the Parmesan cheese.
- Mix well then season with a pinch of salt and pepper.
- Preheat the oven to 190C/375F.
- Soak the lasagne sheets in a pan of boiling water for 2 minutes.
- In a large rectangular pyrex dish or earthenware ovenproof dish, add a third of your bolognese sauce.
- Using a tablespoon add half of the ricotta cheese to the top of the bolognese sauce. You don’t want to spread it on, but rather drop small spoonfuls of the cheese over the layer of bolognese sauce, being sure to distribute it evenly.
- Follow with a layer of lasagne sheets and another third of your Bolognese sauce, the remainder of the ricotta cheese, and then spoon over a third of your white sauce.
- Top with another layer of lasagne sheets. Spoon over the rest of the Bolognese sauce and another third of the white sauce.
- Finish with a final layer of lasagne sheets and top with the rest of the white sauce and finely grate over some parmesan cheese. Scatter over some basil leaves.
- Cover with foil, place in the preheated oven and bake for 30 minutes.
- After that, remove the foil and cook for a further 20 minutes until the lasagne is bubbling and golden
- Serve with a fresh green salad.
Rosa Medea is Life & Soul Magazine’s Chief @rosamedea