Classic Lasagne

• 份量: Serves 8 | Prep 30 mins
• 总时间: 3 hours 27 minutes

配料

Béchamel

1L milk

1 onion

3 cloves

2 bay leaves

75g butter

75g plain flour

Salt, pepper, nutmeg

Meat Sauce

1 onion

3 garlic cloves

3 tbsp olive oil

450g pork sausages (skins removed)

500g lean minced beef

3 tsp fennel seeds

1 tsp sweet paprika

2 tsp dried basil

1 tsp oregano

25g parsley

3 tbsp tomato purée

2 tins chopped tomatoes

1 tsp salt, black pepper

1 tbsp caster sugar

To Assemble

12 dried lasagne sheets

250g mozzarella

125g parmesan

步骤

Infuse milk with onion, cloves and bay leaves. Bring to a soft boil, then set aside for 1 hour.

For the meat sauce: soften onion and garlic in oil. Add sausage (skins removed) and beef, breaking up the meat as it browns. Stir in fennel, paprika, basil, oregano and half the parsley. Add tomato purée, chopped tomatoes, salt, pepper and sugar. Simmer covered for 1 hour 15 minutes.

Make the béchamel: strain milk. In a clean pan melt butter, stir in flour for 2 minutes, then add milk gradually, whisking until smooth and thick. Season with salt, pepper and nutmeg.

Heat oven to 180°C. Stir remaining parsley into meat sauce. Grate cheeses.

Layer in a 30x25cm dish: meat sauce, pasta, béchamel, cheeses. Repeat two more times. Finish with pasta, béchamel and cheese.

Cover with foil and bake 25 minutes. Remove foil and bake another 25 minutes until golden and bubbling. Rest 20 minutes before slicing.

Cook’s Notes

Can be made ahead, chilled overnight, or frozen in portions for up to 3 months. Resting after baking makes for neater slices.