Lasagne is a hearty meal, and is perfect when I have to feed a crowd. It makes for a great dish and there are so many substitutes for the protein. From beef, lamb, mutton, chicken or even roasted vegetables, you can use them all. My kids love the beef version, but recently I’ve had guests and family ask for the vegetable lasagne recipe. So many people raved about how great the vegetables taste. This lasagne is requested at dinner parties and potlucks.
I use this Bolognese as a base for pasta bakes and spaghetti. It freezes well. I usually make a huge batch of lasagne, then I’ll portion and freeze the leftovers for when my kids want lasagne last minute and I can’t make it in 15 minutes. It makes them so happy to see it at the table. But just the lasagne isn’t enough. They NEED garlic bread. My little one dips the garlic bread in the lasagne sauce and munches away.
This is one of my most popular recipes and it truly is a keeper. Your family will fall in love with it and they will enjoy the leftovers the next day (if there is anything left).
So, before I started working on this blog post, I asked people for their suggestions or recipe requests. I got a request from a mother who wanted to make a lasagne, but didn’t have any lasagne sheets. So she asked if I could make a video where we can replace the lasagne sheets with pasta instead. I was so glad she sent in the request and I specifically tailored the video for her. You are all more than welcome to send in requests. I will always do my best to help you.
Check out the recipe. It’s easy and so flavorful. Red sauce tends to be acidic. Cut the acidity by adding a knob of butter or a dash of cream. It smooths out the sauce. Make sure you don’t reduce the sauce too much, it will make the sauce too thick and acidic.
Preparation time 20 minutes
Cook time 4 hours
Serves 8
Ingredients
Instructions
Place water in a pot to boil. Salt the water generously and boil on a high heat. Set aside until ready to boil the lasagne sheets.
In a heavy bottom pan, heat the 5 tablespoons oil on a medium heat. Add the mince and dry until browned.
Add the onions and garlic. Cook for around 5 minutes until the onions are translucent.
Pour the pureed canned tomatoes to the pot and mix well. Add the mixed herbs, salt and pepper, to taste. Add the sugar if preferred.
Add the stock and adjust the seasoning. If the sauce is too acidic, feel free to add a knob of butter.
Bring the sauce to a boil, turn down the heat to low and cook for 20-30 minutes. Make sure to stir the pot often to prevent the sauce from sticking to the bottom. Remove from the heat and set it aside.
For the roux: melt the butter in a clean pan, add the flour and whisk well. Cook for a couple minutes until there is a nutty aroma. Stir occasionally. Add the milk and cook on a low heat until thickened and coats the spoon. If you feel it isn’t thick enough don’t worry. The sauce thickens as it cools.
Return the pot of water to the stove and bring to a boil again. Drop the lasagna sheets in at a rolling boil. Cook until al dente. Remove from the stove and drain.
Preheat the oven to 180⁰c. assemble the lasagne.
Layer the lasagna, starting with the red sauce, pasta sheets, roux sauce, cheese and then the red sauce again. Keep layering until you end with the roux sauce and cheese right at the top.
Bake at 180⁰c for 45 minutes. Bake for a further 15 minutes and broil to brown and crisp the top and edges.
Allow 15 minutes to cool slightly before serving.
Leftovers can be reheated in the oven or microwave for up to 5 days.
Notes
To freeze, make single portions and either place in containers or wrap well in foil. To reheat, defrost in the fridge or out on the shelf until defrosted and bake in the oven at 180⁰c until hot in the middle.
I hope this recipe is everything you were looking for, and if you have any queries or questions I will be glad to help you. Once again, much love and have a good one!
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