Sunday evening, weekend is winding down and it is a bit cold today as well. This setting just calls for mood food i.e. Mum’s lasagne. I have recently started cooking family dinner on Sunday nights and this week I figured i’d make my first lasagne (with continual advice from Mum of course). Similar to me, my mother also doesn’t really measure anything when she is cooking so we had a series of “blobs” and “handfuls” which I have deciphered into actual measurements so that you can try out the recipe for yoursef!
There are four fundamental lasagne layers with two requiring some preparation before assembly. The layers are the lasagne sheets (store bought in a box and will cook in the oven), the meat mixture, homemade bechamel and then of course cheese! What seems like a labourious endeavour to get over the line for dinner, it is so simple! So for those who are cooking for a few or wanting to meal prep (recipe is freezer friendly), have a go at this!
What you’re going to need
Packet lasagne sheets (Barilla have a 20 pack that are pre cooked and dried)
1 cup grated tasty cheese
500 g pork mince (or any mince of your choice)
400 g Tomato Passata
1/2 medium sized onion, diced finely
1 small carrot, diced finely
1 clove garlic, grated with Microplane/crushed
4 small cup mushrooms, sliced thinly
10 basil leaves
salt and pepper to season
1 tablespoon olive oil for frying
1/4 cup butter/margarine
2 tablespoons plain flour
150 ml milk
1/4 cup grated tasty cheese
- In a large frying pan, heat up the olive oil on a medium-high heat. Add the onion, carrot and garlic and cook until aromatic. Turn up the heat and add the mince. Chop the mince with your spatula until broken up into small pieces and browned.
- Once meat has been browned, turn the heat down to a low-medium heat and add the Passata and mushrooms. Season with salt and pepper and stir until well combined. Leave to simmer on a low heat.
- Preheat oven to 200 degrees Celcius.
- In a small non stick saucepan, melt the butter on a medium heat. Add the flour and whisk until flour has dissolved. Remove from the heat and whisk in the milk until well combined. Add back to the heat and whisk until mixture has thickened. Set aside off the heat until ready to assemble the lasagne!
- In a large baking dish (I used a square one), line the base with some of the lasagne sheets. Add half of the meat mixture on top and spread evenly. Add a thin layer of bechamel on top of the meat. Place lasagne sheets on top of the bechamel and repeat (you will end up with three lasagne sheet layers, two meat layers, two bechamel).
- Once all layers are assembled, cover the top layer of lasagne sheets with the grated tasty cheese.
- Bake in the oven for 40 minutes (covered with foil) and then the last 20 minutes uncovered to get colour on your cheesy top layer.
- Serve hot!