Ingredients:
Bolognese:
1.5 tbsp extra virgin olive oil
600g organic lean ground beef
1 carrot, fine julienne
2 celery stalk, diced
1 red onion, finely chopped
3 cloves garlic, minced
2 tbsp italian seasoning
1 large can (796ml) diced tomatoes
2 tbsp tomato paste
1 cup red wine
1/2 tsp sugar
1 tsp kosher salt
Ground pepper, to taste
Béchamel :
2 1/2 cups milk
3 tbsp butter
1/4 cup all purpose flour
1 tsp kosher salt
Lasagna:
12 dry lasagna sheets, I use oven ready De Cecco Lasagna no. 1 (can sub for fresh lasagna sheets)
150g shredded mozzarella
1/4 cup cilantro, chopped
How to make:
Lasagna:
1. Heat a large saucepan over medium-high heat, add olive oil once heated. Add onions and garlic, sweat for about 2 minutes. Now add celery, carrots and 1 tbsp of italian seasoning. Cook until vegetables are soft, about 5 minutes.
2. Add beef, break it up into small pieces with your spatula in the pan. Cook until meat is brown, about 5 minutes.
3. Add tomato paste and wine, give it a stir and let it cook for 2 minutes.
4. Add diced tomatoes, remaining 1 tbsp of italian seasoning, sugar, salt, and pepper. Stir well.
5. Turn the heat down to low and cover with a lid. Let simmer for 1 hour, stirring occasionally.
Béchamel:
1. Heat milk up in a small saucepan over medium heat, remove from heat just before it boils.
2. In a separate saucepan, melt butter over medium heat. Add in flour and stir constantly for about 2 minutes. Pour in the heated milk through a sieve and whisk until the sauce starts to thicken. Stir until the sauce comes to a boil.
3. Reduce heat to low and let it simmer for 20 minutes. Stir occasionally.
4. Remove from heat. Season with salt and stir to combine.
How to assemble:
1. Preheat oven to 375°F.
2. Ladle 1 1/2 cups bolognese on 7 x 11in casserole dish. Place 4 lasagna sheets over bolognese. Add another layer of bolognese (about 2 cups – enough for a thin layer over pasta), then layer on 1/2 of the béchamel.
3. Add 4 more lasagna sheets over béchamel and 2 cups of bolognese.
4. Add another 4 lasagna sheets, followed by the remaining bolognese and béchamel. Sprinkle grated mozzarella on top.
5. Cover casserole dish with tin foil and bake for 25 minutes. Remove tin foil from dish and bake for another 30 minutes.
6. Remove lasagna from the oven. Garnish with chopped cilantro and let cool for 15 minutes before serving.
