Because nothing is cosier than a serving your Mama’s lasagne. Though it takes a few steps to complete, the end result will be well worth it. Enjoy with a simple green salad for some freshness.
Serves : 6 – 8
Prep Time : 15 MINUTES
Cooking Time : 1 HOUR
Ingredients
Method
– Heat the oil in a large pan over medium heat and fry the onion, carrot and celery, then add the minced meat.
– Fry until vegetables are soft and the meat has started to brown.
– Add the canned tomatoes, salt, pepper and sugar. Cook until the mixture starts to bubble, then reduce to a low simmer and leave to cook for at least one hour.
– Set aside and allow meat sauce to cool.
– Coat the bottom of a baking dish with the béchamel sauce, and top with a layer of the parboiled lasagna sheets, followed by the meat sauce. Repeat this layering process until meat sauce is finished.
– Note: Top layer should be lasagne. Cover with the mozzarella and parmesan. Cover with aluminium foil and bake in a pre-heated 180 °C oven for 45 minutes. Uncover, and place under the broil for an additional 10 minutes, until the cheese is completely melted.
– Note: Recipe for the Bechamel Sauce is available in the Pantry.
– Once out of the oven, let the dish rest for 30 minutes before serving.
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