There is nothing tastier than a homemade lasagna, so follow this easy recipe to create a classic and cheesy Italian dinner. Serve your lasagna with a fresh salad, and perhaps a slice or two of garlic bread.
- 250g packet instant lasagna sheets
- ½ cup freshly grated mozzarella cheese
- ½ cup freshly grated cheddar cheese
- ½ cup thickened or pouring cream
- ¼ cup freshly grated parmesan cheese
- Cheese Sauce:
- 60g butter or margarine
- 1/3 cup plain flour
- 2 cups milk
- 1 cup freshly grated cheddar cheese
- salt and pepper to taste
- Meat sauce:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 500g beef mince
- 2 x 425g cans tomatoes
- ¼ cup red wine
- ½ tsp ground oregano
- ½ tsp ground basil
- salt and pepper to taste
- Preheat oven to 180°C.
- Brush a shallow ovenproof dish with melted butter or oil, line with lasagna sheets – breaking them to fill any gaps. Set aside.
- To make cheese sauce, melt butter in a medium pan. Add flour and sit for one minute. Remove from heat. Gradually add milk, stirring until mixture is smooth. Return to heat. Cook, stirring constantly, over medium heat until sauce boils and thickens. Reduce heat, simmer for three minutes. Remove from heat, add cheese, salt and pepper. Stir well until combined and set aside.
- To make meat sauce, heat oil in a large pan. Add onion and garlic and stir over low heat until onion is tender. Add mince. Brown well – breaking up with a fork as it cooks. Stir in undrained, crushed tomatoes, wine, oregano, basil, salt and pepper. Bring to boil. Reduce heat, simmer 20 minutes.
- Spoon one-third of the meat sauce over lasagna sheets. Top with one-third of the cheese sauce. Arrange a layer of lasagna sheets on top.
- Continue layering, finishing with lasagna sheets. Sprinkle with combined mozzarella and cheddar cheese.
- Pour cream over the top. Sprinkle with parmesan.
- Bake for 35-40 minutes or until bubbling and golden.
MUST the sheets be uncooked, I did this and it was quite “chewy” :'(
well this is just a delicous recipie thanks for sharing
Hi just a quick question how can I soften the lasgna sheets befor layering them cause normally when I make it the sheets are not really cooked through please help
They should cook through easily but if you’re having a problem and they are too al dente then perhaps par cook / soften them before hand in a bain marie of boiling water..
Would it still be ok if I made it in the morning and served it at night?
Of course you can do that Kat! 🙂
If i don’t use red wine will it not be complete or tasty? Why do you use red wine?
Red wine always adds a great taste! I’m sure you could leave it out though if you’d rather not use alcohol.
One of the best Lasagne recipes I have tried…absolutely delicious. It will be the only Lasagne recipe I use from now on.
Amazing recipe. I’ve always made vegetarian lasagna for my family. I’m glad I chose this recipe to go out of my comfort zone and work with beef!
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It came out wondrful my daughter and i cooked the lasagna
What an amazing recipe! Loads of fun with the kids and I didn’t find it hard to make as a first timer, and it definitely tastes better than the restaurants! It wasn’t oily which was the most important thing. I couldn’t stop eating!
Put the lasagne sheets in boiling water in a flat dish soak them for approx 15 minutes to soften them
in terms of measurement approx how much is a cup??
What red wine would you suggest one uses when preparing this lasagna?
Luv this recipe
do I pour the white source on the mince layer or on the sheet. I want to try out this recipe today
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Looks very easy and easy to use to use
Thank you. I will come back and comment in case others can benefit.