Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
BASIC BOLOGNESE SAUCE
BECHAMEL SAUCE
Lasagne
Method
BASIC BOLOGNESE SAUCE
- To make the Bolognese, heat the oil in a large heavy based saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps for 5 minutes or until browned
- Add the tomato paste and stock or red wine to mince mixture and bring to the boil. Reduce heat and simmer for 5 minutes or until stock or wine reduces slightly
- Add the diced tomato and passata and simmer, stirring occasionally, for 45 minutes or until sauce thickens
Tips & Hints:
- Bolognese recipe makes approximately 7 cups (1¾ Litres) of sauce
BECHAMEL SAUCE
- Meanwhile, to make the bechamel sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse. Strain the milk mixture through a fine sieve into a large jug. Discard solids
- Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat
- Add half of the milk mixture, whisking continuously. Place pan back on medium-high heat. Whisk until thick. Add the rest of the milk, whisking continuously. Bring the sauce to a boil. Reduce the heat and simmer for five minutes, using a wooden spoon or spatula to stir continuously
- Add the Parmesan and stir until the cheese melts. Taste and season with nutmeg, salt and pepper, as desired
Tips & Hints:
- Bechamel sauce makes about 5 cups or 1¼ litres
Lasagne
- Preheat oven to 180°C / 160°C fan-forced. Brush a rectangular 3 L (12 cup capacity) ovenproof dish with oil to lightly grease
- Spread ¼ of the bechamel over the base of the prepared dish. Arrange lasagne sheet over the sauce. Top with ⅓ of the bolognese and ⅓ of the remaining bechamel. Continue layering with the remaining lasagne sheets, bolognese and bechamel, finishing with a layer of bechamel. Sprinkle with Mozzarella
- Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for at least 15 minutes to set
- Cut the lasagne into 8 portions and serve with mixed salad leaves
Tips & Hints:
- The longer you allow the lasagne to rest, the easier it will be to cut and serve
BASIC BOLOGNESE SAUCE
- To make the Bolognese, heat the oil in a large heavy based saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps for 5 minutes or until browned
- Add the tomato paste and stock or red wine to mince mixture and bring to the boil. Reduce heat and simmer for 5 minutes or until stock or wine reduces slightly
- Add the diced tomato and passata and simmer, stirring occasionally, for 45 minutes or until sauce thickens
Tips & Hints:
- Bolognese recipe makes approximately 7 cups (1¾ Litres) of sauce
BECHAMEL SAUCE
- Meanwhile, to make the bechamel sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse. Strain the milk mixture through a fine sieve into a large jug. Discard solids
- Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat
- Add half of the milk mixture, whisking continuously. Place pan back on medium-high heat. Whisk until thick. Add the rest of the milk, whisking continuously. Bring the sauce to a boil. Reduce the heat and simmer for five minutes, using a wooden spoon or spatula to stir continuously
- Add the Parmesan and stir until the cheese melts. Taste and season with nutmeg, salt and pepper, as desired
Tips & Hints:
- Bechamel sauce makes about 5 cups or 1¼ litres
Lasagne
- Preheat oven to 180°C / 160°C fan-forced. Brush a rectangular 3 L (12 cup capacity) ovenproof dish with oil to lightly grease
- Spread ¼ of the bechamel over the base of the prepared dish. Arrange lasagne sheet over the sauce. Top with ⅓ of the bolognese and ⅓ of the remaining bechamel. Continue layering with the remaining lasagne sheets, bolognese and bechamel, finishing with a layer of bechamel. Sprinkle with Mozzarella
- Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for at least 15 minutes to set
- Cut the lasagne into 8 portions and serve with mixed salad leaves
Tips & Hints:
- The longer you allow the lasagne to rest, the easier it will be to cut and serve
Ingredient spotlight
Featured ingredients in this recipe
Where to buy
Shop ingredients online
More from Perfect Italiano
More Pasta Recipes
Community Experience
Feedback and Reviews
Real feedback from real users. Here’s what they have to say.
Leave a review
Leave a review →
Filter by
Sort by
Stuart
And again... - Probably the 50th time
Deborah
Family favourite - I have been making this lasagne now for over a year. My family love it. They always fight over who is taking home the leftovers if there is any. It does take time to make BUT it is worth every minute. I hope you enjoy making this lasagne as much as I do. Enjoy
Jenny
Loved it - Amazing.
Ginger
Epic - I've never made a lasange from scratch before. It does take time but cooking slowly and adding the herbs to the white sauce made an incredible difference. This is a big lasagne so freeze the other other half for another time. It was absolutley delicious.
+ 290 star only ratings in addition to the reviews above
Follow Perfect Italiano for more recipes
Get alerts for new recipes, articles and special promotions.
