For the meat sauce-
Heat oil and fry onion and garlic until onion is soft. Remove from pan.
Heat a little more oil and brown mince.
Once the mince is browned add back in the onions and garlic. Also add the carrot, wine, tomato’s, paste and dried herbs. Stir until simmering, then reduce heat and cover until sauce is reduced.
For the white sauce-
Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in 75g of the cheese, salt, pepper and nutmeg.
Cover the bottom of a medium baking dish with some of the white sauce. Cover with a layer of lasagne sheets. Cover with a layer of meat. Then repeat white sauce/lasagne sheet/meat. You want to end up with 3 or 4 layers. Finish with a thicker layer of the white sauce, sprinkle with the remaining cheese and bake at 180deg (350F) for 35 minutes or until golden on top.
Serving
Suggestions
Serve with a side of rocket (arugula) with a olive oil/balsamic dressing
Originally Submitted
4/28/2011
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