Lasagne

Dad's family recipe, made with dad's bolognese ❤️🍝

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Gently bring 500ml milk to the boil in a small saucepan with 1 halved onion, studded with 1 bay leaf and 2 cloves. Turn off the heat and leave to infuse for 20 mins.

Step 2

Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.

Step 3

Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

Step 4

Heat the olive oil in large pan and fry the mince until it’s browned evenly, then sieve to discard the fat and set aside.

Step 5

Seperately, blend the carrots, celery and onions in a food processor until fine. Blend the garlic cloves together with the onions. Pulse the mushrooms and purée the tinned tomatoes.

Step 6

Fry the vegetables and dried herbs off for a few minutes until the veg begins to brown, then add in the Worcestershire sauce, beef stock cubes and tinned tomatoes. Bring the mixture to the boil.

Step 7

Return the mince to the pan and add the wine and fresh herbs. Season with salt and pepper to taste.

Step 8

Once bolognese sauce has cooled, place a layer of sauce on the bottom of a large rectangular baking tray, followed by a layer of lasagne sheets, then three more layers of each, finishing with lasagne sheets on top.

Step 9

Pour and spread a layer of béchamel sauce on top of the lasagne sheets, then finish with a generous sprinkling of grated cheese and garnish with sliced tomatoes.

Step 10

Allow to sit for 2hrs prior to cooking to let lasagne sheets soak up the bolognese sauce, then cook for 50 minutes at 180℃ fan, or until the cheese crisps.