Lasagne! Lasagne! Lasagne!
Servings Prep Time
12-14people 20minutes
Cook Time
1hour
Servings Prep Time
12-14people 20minutes
Cook Time
1hour
Ingredients
Bolognaise
  • Willow Creek jalapeno flavoured olive oil and butter for frying
  • 1kg Lean beef mince
  • 4 large onions, peeled and chopped
  • 6 Garlic cloves, peeled and minced
  • 2sachets (100g) Rhodes quality tomato paste
  • 15ml Hinds Mixed herbs
  • 3tins Rhodes quality peeled and chopped tomatoes
  • 1tin Rhodes quality tomato puree
  • 250ml Prepared chicken or beef stock
  • Salt, pepper and sugar to taste
White sauce
  • 2liter Full cream milk
  • 1 Onion, peeled and cut into quarters
  • 4 Bay leaves
  • 4 cloves
  • 250 g Butter
  • 200g SASKO cake flour
  • 10ml Dijon mustard
  • Some freshly grated nutmeg
  • Salt and pepper to taste
To Assemble
  • 500g lasagne sheets
  • 300g mature cheddar cheese, finely grated
Instructions
Bolognaise
  1. Oven Temperature: 180 degrees Celsius
  2. Heat olive oil and butter in a large pot and fry the minced beef until browned and loose. It shouldn’t be clumpy.
  3. Add the onions and fry until browned.
  4. Add the garlic, tomato paste and mixed herbs and fry until fragrant.
  5. Add the chopped tomatoes, puree and stock and bring to a simmer.
  6. Add salt, pepper and sugar to taste and let the bolognese simmer until all the liquid has reduced. The whole mix shouldn’t be too dry. Keep aside.
Bechamel sauce
  1. Place the milk, onion, bay leaves and cloves into a saucepan and bring to the boil.
  2. Strain and keep the flavoured milk aside.
  3. Melt the butter in a saucepan and whisk in the flour. Make sure it doesn’t form any lumps.
  4. Slowly add the milk and whisk until the sauce is starting to thicken.
  5. Reduce the heat and boil the sauce for 2 minutes to make sure the flour is cooked.
  6. Add the mustard and nutmeg and season to taste. Keep aside until you assemble your lasagne.
To Assemble
  1. Using a large oven dish, layer the bolognaise, pasta sheets and bechamel sauce until the dish is about 3/4 full.
  2. Cover the top with the cheese and bake for 10-15 minutes or until the lasagne is golden brown on top and the pasta sheets are cooked.