Our classic lasagne recipe is a beloved staple in every home, delivering a symphony of flavours that will have your family and friends coming back for seconds! Picture layers of pure perfection, where tender lasagne sheets intermingle with a rich, savoury Bolognese sauce and a velvety smooth béchamel. Topped generously with a decadent sprinkle of melted cheese, every bite is a taste of heaven.
One of the best parts of this classic lasagne is its convenience. Prepare it ahead of time and save it in the freezer for later, making it the ultimate go-to for busy weeknights or unexpected guests. Simply pop it in the oven, and within minutes, your home will be filled with the tantalizing aroma of a traditional Italian masterpiece.
45 ml (3 Tbsp) olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 kg Food Lover’s Beef Mince
800 ml (2 cans) Food Lover’s Tomato and Onion Mix
15 ml (1 Tbsp) Origanum, finely chopped
15 ml (1 Tbsp) Italian parsley, finely chopped
50 g tomato paste
250 ml (1 cup) beef stock
2 sprigs of rosemary
15 ml (1 Tbsp) sugar
Salt and pepper, to taste
45 ml (3 Tbsp) butter
45 ml (3 Tbsp) flour
500 ml (2 cups) milk
Salt and pepper, to taste
10 lasagne sheets
250 ml (1 cup) Food Lover’s Yellow Cheddar Cheese, grated
125 ml (1/2 cup) grated Parmesan
In a large pot over medium heat, sauté the onion in the oil until translucent. Add the garlic and cook for another 2 – 3 minutes.
Add the mince and cook for 5 – 7 minutes until brown. Add the tomato and onion mix, herbs, tomato paste, beef stock, rosemary, sugar, and seasoning and stir well. Allow the sauce to simmer on low heat for 30 – 45, stirring occasionally. Make sure to remove the rosemary sprigs before using.
In a medium sized pot, melt the butter over medium heat. Once melted, add the flour and whisk well for 2 minutes, cooking the flour out.
Slowly add the milk, whisking as you pour to make sure no lumps form. Turn the heat down to low and stir for 5 – 7 minutes until the sauce thickens. Turn the heat off and set aside.
Preheat your oven to 180C.
In a large pot of boiling, salty water, cook the lasagna sheets for 2 – 3 minutes.
Place half the mince sauce into an oven-proof dish, top with half the lasagna sheets, spoon over half the white sauce, repeat this process and top with the cheddar and Parmesan.
Bake for 30 – 45 minutes until the pasta is cooked through and the top is golden brown. Serve warm and enjoy!
