Floral Separator

Our Favourite Lasagne Recipe

Ingredients: – 2 tsp olive oil – 1 brown onion, halved, finely chopped – 2 garlic cloves, crushed – 750g Coles Finest Carbon Neutral Beef Mince – 2 x 400g cans Italian diced tomatoe – 125ml (1/2 cup) dry red wine – 55g (1/4 cup) tomato paste – Salt & freshly ground black pepper – Olive oil, extra, to grease – 4 fresh lasagne sheet

Cheese Sauce: – 1L (4 cups) milk – 1 brown onion, halved, coarsely chopped – 8 fresh parsley stalk – 8 whole black peppercorn – 4 whole clove – 2 bay leave – 60g butter – 50g (1/3 cup) plain flour – 70g (1 cup) finely grated parmesan – Pinch ground nutmeg – Salt & ground white pepper

Step 1: 1. Heat olive oil in a large frying pan over medium heat. Add chopped onion and crushed garlic, cook for 5 minutes until onion softens.

Add beef mince, breaking up any lumps with a wooden spoon, and cook for 5 minutes until browned. 

Step 2: 1. In a saucepan, combine milk, chopped onion, parsley stalks, peppercorns, cloves, and bay leaves. Bring to a simmer over medium heat.

Step 3: 1. Strain the milk mixture through a fine sieve into a large jug, discarding solids.

Step 4: 1. Melt butter in a large saucepan over medium-high heat. Add flour and cook, stirring, for 1-2 minutes until bubbly and slightly golden. Remove from heat.

Step 5: 1. Gradually pour in half of the infused milk, whisking constantly until smooth. Gradually add the remaining milk, whisking until smooth and combined.

Step 6: 1. Place saucepan over medium-high heat and bring to a boil, stirring constantly for 5 minutes until thickened. Remove from heat.

Step 7: 1. Preheat oven to 180°C. Brush an ovenproof dish with olive oil. 2. Spread a quarter of the cheese sauce over the base of the dish. 

Layer lasagne sheets, mince mixture, and cheese sauce, repeating until all ingredients are used, finishing with a layer of cheese sauce. Sprinkle with mozzarella.