I’m obsessed with lasagna. It is just the best… and I’ve got a lasagna recipe that I’ve been cooking for years that you need to try out.
*My sincerest apologies to all of our readers that are following plant-based diets, but this one isn’t for you and I can’t think of a way to get around substituting all of the mince and cheese – I’ll try to post my vegetarian lasagna recipe ASAP so that you have something that may be easier to tweak to fit your dietary requirements.*
If you’re a fan of a nice, creamy, flavourful lasagna dish, not too runny, not too solid, I’ve been making this since I was young and it hasn’t let me down yet.
Serves 6-8 | Time to prepare: 90 minutes
250g lasagna sheets
125ml cake flour
375ml cheddar cheese
salt & pepper to taste
45ml cooking oil
125kg streaky bacon, finely chopped
1 large onion, finely chopped
2 garlic cloves, crushed
1 carrot, scraped & finely chopped
2 stalks celery, finely chopped
750g beef or lamb mince
1 x 410g can chopped peeled tomatoes with juice
115g tomato paste
250ml white wine
250ml chicken or beef stock
5ml oreganum & basil
2 bay leaves
salt & pepper to taste
250ml cheddar cheese, grated
- Heat oil in a large pan and fry the bacon onion, garlic, carrot, and celery for about five minutes. Add the mince and break it up with a fork until it has browed.
- Add the tomatoes, tomato paste, wine, stock, herbs, bay leaves and seasoning before leaving it to simmer for about an hour.
- While your meat sauce simmers, start work on your white sauce by melting the butter in another pan. When the butter has melted, start stirring in the flour and cook for a minute before gradually stirring the milk in until the mixture is smooth and thickened. Season to taste before adding the cheddar cheese, which you can stir in until it’s melted into a smooth, cheesy white sauce.
- In an ovenproof dish, start to make layers with the white sauce, lasagna sheets, meat sauce, and lasagne again. Repeat the process for several layers (depending on the size of your ovenproof dish) until your mixture has run out. Sprinkle with the cheese/paprika topping and let the mixture stand for at least 30-40 minutes.
- Bake your lasagne dish in a preheated oven at 180 degrees Celsius (356 Fahrenheit) for 30 minutes. Once cooked, leave the dish to stand for another 10 minutes or so before serving.
So there you have it, my favourite lasagna recipe. It takes quite long to pull off and you may need to perfect the technique of making your white sauce or layering your lasagna to perfection, but use this recipe enough times and your friends will be begging you to make it again and again.