Classic Lasagne

 

Lasagne is a big favourite with both my boys. I had a hard time making a good lasagne, and while going through my old blog posts I realised that I never really posted a classic lasagne recipe and the one I did post was more like a trial and error using fresh pasta sheets. I wanted to share my go-to lasagne recipe with you all, as I know not everyone has the time or equipment to make fresh pasta in the heat we're experiencing lately.

Unfortunately, I no longer have my pasta maker, but I've finally perfected this recipe and hope you enjoy it!

I prefer to use the minced beef packets by Sparta  ( check if they are halal as some don't seem to have them) and of course, there is the local butcher now, Island Butcher who sells minced beef upon request. 

Recipe: Classic Lasagne 

For Ragu:

• 500g minced beef
• 1 medium onion, finely chopped
• 1/4 piece of a large carrot finely chopped or grated
• 1 stick celery ( if available) finely chopped
• 2 fat cloves of garlic, finely chopped
• 1 can of peeled tomatoes ( or use 1/2 a 350ml bottle of tomato-based pasta sauce) 
• 1 tsp of dried oregano or dried herb mix
• 1/2- 1 tsp dried chilli flakes
• 1/2 tsp ground black pepper
• salt to taste
• 2 tsp sugar
• 3 tbsp olive oil

For the bechamel sauce

• 30g Butter
• 30g (2tbsp) flour
• 2 1/2 cups milk
• a pinch of grated nutmeg ( if available)
• salt ( about 1/2 tsp)
• 25g grated cheddar cheese
• a pinch of ground pepper

For the layers

• about 8 to 10 lasagne sheets
• grated mozzarella or pizza cheese mix
• pinch of chilli flakes, ground pepper and dried herbs
• small handful of grated parmesan cheese or cheddar
• small handful of parsley, finely chopped ( optional), for garnish

Method

Preparing the Ragu:

1. Heat some olive oil in a large deep frying pan or saucepan, add the meat and cook until just starting to colour.
2.  Stir in the onions, carrot and celery along with the garlic and cook until the vegetables soften add a pinch of salt and stir it often. 
3. Stir in the can of tomatoes, and fill the empty can of tomatoes with water until it reaches half of the tin and pour this into the pan. Add the herbs and spices.  
4. Let it come to a boil and then cover and cook for about 30 minutes until the sauce is thick. 

Bechamel Sauce.

1. While the ragu is bubbling away, make the white sauce or bechamel. 
2. In a small saucepan, melt the butter over low heat. Don't let the butter burn. Once the butter melts, Switch off the heat and stir in the flour. Turn the heat back on, and using a whisk, whisk for a minute to remove the raw smell of flour. Stir in milk whisking constantly and making sure no flour is stuck to the bottom. 
3. Cook over low to medium-low heat for about 10-15 minutes until the mixture thickens. Whisk continuously to prevent the mixture from catching at the bottom and burning. Once the mixture starts to thicken stir in nutmeg, if using, and salt and pepper. 
4. Once the mixture is quite thick, switch off the heat and stir in the cheddar cheese. 

Assembling

Lightly oil a 9x9 inch square tray with olive oil. Spoon a little meat sauce at the bottom, doesn't have to cover the whole bottom, about 2 ladles and spread it around. 

Arrange some lasagne sheets on top. 

Top with a layer of meat sauce. Be generous with this layer. 

Top with a few ladles of bechamel sauce. Not too much

Sprinkle some mozzarella cheese. 

Then a layer of lasagne, remaining meat sauce, bechamel and cheese.

Finish with a final layer of lasagne sheets. Top this with bechamel sauce, and spread it well all over the top. Top with parmesan cheese if available or cheddar.

Sprinkle some chilli flakes, dried herbs and pepper. 

Cover with foil.  ( set it aside until you are ready to bake, either in the fridge or on the countertop)

Pop into a preheated oven at 200 degrees C, middle shelf with the foil still covering the tray.

Bake for about 45 minutes, Remove the cover and bake another 15 minutes until the top is golden and the bottom is bubbling. 

Remove the pan and let it rest for 15 minutes, before cutting to serve. Sprinkle some freshly chopped parsley if available before serving Enjoy with a nice green salad.