Every home cook needs a good, traditional lasagne recipe in their cooking repertoire. This recipe of mine, tweaked over the years to total perfection (in our opinion), is officially in my family’s top 3 favorite recipes of all time.
Lasagne is extremely versatile in that you can assemble it in advance and bake it at dinner time to eat that night, or you can freeze it already assembled (but not cooked) to bake and enjoy on another day, or you can assemble it and bake it then cut it into individual serves and freeze the cooked portions. In this last instance, all you have to do is defrost the individual serves and then reheat them in the microwave – I often do this for my husband and the children if I am going out.
Beef Lasagne
Ingredients (Serves 4)
- 1 quantity of bolognese sauce
- 15 dry lasagna sheets
- 1 cup (240 g) grated tasty cheese
- Olive oil spray
The white sauce:
- ½ cup (65 g) plain flour
- 4 Tbsp. butter
- 3 cups (720 ml) milk (I use low fat but you can use full cream too)
Instructions
- Spray the base and sides of a large rectangular baking dish.
- Spread 1/2 of the bolognese sauce on the bottom of the baking dish then place 5 sheets of the pasta over the top of the meat, trying not to overlap. You may need to break one sheet to fill in any gaps
depending on the size and shape of your baking dish. - Meanwhile, make the white sauce: Melt the butter in a medium sized saucepan, add the flour and stir to combine. Cook for 1 minute over medium heat. Add the milk gradually, stirring constantly with a non-metallic whisk to remove any lumps. Continue adding milk and stirring for about 5 minutes or until the sauce thickens. Remove from heat.
- Carefully spread 1/2 of the sauce on top of the lasagna sheets then top with 1/2 of the cheese.
- Repeat one more layer i.e. spread the bolognese sauce over the cheese then add the pasta sheets, 1/2 of the white sauce and 1/2 of the cheese
- Serve alone or with an Easy Green Side Salad
Cooking Tips
- You can prepare this dish in the morning (or even the day before) and store covered in the fridge until it’s time for baking.
- You can double the quantity and make two lasagnes at the same time and freeze for using at a later date.
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