How do you make beef lasagne?

How do you make beef lasagne?

1. Bolognese: Start by making the beef Bolognese. This base sauce of mince, tomatoes and aromatics needs to be simmered together for at least an hour to create a beautifully rich flavour and reduce it into a thick red sauce. You can use different types of mince too. Try pork, chicken and veal or a mix of different meats such as pork and beef. You can make and refrigerate the Bolognese up to three days ahead of time, or freeze it for up to three months. 
2. Béchamel: Next make the béchamel or white sauce. The best recipe for béchamel infuses the milk with aromatics including onions and herbs for a better flavour. Add Perfect Italiano Parmesan to make it an ultra tasty cheese sauce. You can make and refrigerate the béchamel up to five days ahead.
3. Lasagne sheets: If you want to go the full mile, make your own lasagne sheets using this pasta recipe. Roll out the pasta as thin as possible then cut into sheets. Otherwise, store-bought fresh or dry pasta sheets will work just as well.
4. How to assemble beef lasagne: Start with béchamel on the bottom to stop the pasta from sticking to the pan. Then lay down pasta sheets, followed by Bolognese and more béchamel. Layer pasta, Bolognese and béchamel until you’re out of ingredients, finishing with béchamel on the top. Sprinkle with Perfect Italiano Mozzarella and it’s ready to bake!
5. Baking the lasagne: Bake in a preheated 180°C oven for 40-60 minutes. Cooking times will depend on whether you have used fresh or dried lasagne sheets and how many layers you have. Cover the top with foil and cook for 30 minutes. Remove and continue cooking uncovered until top is golden and lasagne is cooked through. To check the lasagne is cooked, push the tip of a knife into the centre. If it goes through all the layers without any resistance, it's cooked.
6. Serving the lasagne: You've put so much love and care into your lasagne, so don't let it fall apart at the last step! Always allow it to stand on the bench for at least 10 minutes uncovered after cooking. This will make it easier to cut, will help to stop the layers from falling apart, and reduces the chances of burning the roof of your mouth (we've all been there). While waiting for the lasagne to rest, whip up a quick green salad. Use a sharp knife to slice, and dig through the drawers to find a wide spatula to lift the lasagne.