Classic Lasagne

I’ve made a twist on the classic lasagne, then there was the pea and ham lasagne, I thought it was time to make a classic lasagne.

This is how I did mine.

Heat some oil in a large pan and add a chopped onion, reserving one slice. Fry until soft and golden.

Add finely chopped garlic and cook for a minute more.

Add 454g/1lb of best minced beef and brown.

Turn the heat up a little and add about ½ pint of good red wine, when it has reduced add a good couple of squeezes of sun dried tomato paste and stir well.

Add a 400g tin of chopped tomatoes, about 150g of chopped mushrooms, a good dash of Worcestershire sauce and some salt and pepper. Give it a good stir then reduce the heat and simmer.

I always feel the longer you cook it the better it tastes so I would stick the lid on for about 20 minutes then take it off and let it reduce the amount of liquid whilst you get the rest ready.

Preheat the oven to 180º/160º fan.

Put 300ml milk (I always use semi-skimmed) into a pan with a pinch of mace powder, your saved slice of onion, a bay leaf and 6 peppercorns (I only had pink ones). Heat gently then leave it to infuse for a while.

Put about 15g butter into a pan and let it melt. Add the same amount of flour and cook it out. Remove from the heat.

Strain your milk and gradually add it to the roux whisking constantly. Put it back on the heat and keep stirring until thickened.

In a greased ovenproof dish, add a 3rd of your bolognese mixture then cover with lasagne sheets (I use the fresh ones from the supermarket). Add some béchamel sauce then repeat twice. Sprinkle parmesan over your last layer of béchamel. I normally add some cheddar as well but I’m trying to be good.

Pop it on a baking tray to save from dirty oven disasters and cook for about 40 minutes.


I served it with some oven chips – so much for being good!

This was dinner…11th August 2013.


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