Helena’s Lasagne

Lasagne (serves 6 large portions)

2 bites per serving

6 large fresh lasagne sheets

1 portion of Bechamel sauce

Bolognese sauce

60g grated Mozzarella

It’s no secret that Lasagne takes a little effort but in my humble opinion it’s soooooo worth it. Please read the recipe in it’s entirety before beginning. Trust me, you’ll come back to me later and tell me it’s was worth it!!

First Make the Bolognese

1. Bolognese

INGREDIENTS

800g of 5% beef mince

1 large onion

4 large cloves of garlic

2 celery sticks

2 carrots

3 tins of best quality chopped tomatoes & ½ tin of water swished around

1 beef stock cube

1 red wine stock cube (optional)

2 tbsp Worchestshire sauce

1 tbsp basil

1 tbsp oregano

1 tbsp thyme or rosemary

100ml milk

1 tbsp tomato puree

Salt and pepper to your liking

METHOD

Blitz the veggies in a food processor or chop finely. In a large heavy saucepan, cook the vegetables under a very low heat for about 20 mins, or until the veg has nicely softened. I don’t use oil here, only a splash of water if you feel if starts to stick. Stir regularly.

Turn up the heat and add the mince, getting a nice sear on the meat. This brings out a lovely flavour.

Add the rest of the ingredients and simmer under a low heat for 45 mins- 1 hour. Next make the bechamel sauce

• Bechamel Sauce (white sauce)

INGREDIENTS

50g flour

50g Butter

500ml of low fat or whole milk

METHOD

In a saucepan, melt the butter, then add the flour. Mix for one minute under a medium heat. Add the milk and stir until thickened. Season to your liking.

• Now let’s make the lasagne….

In a medium oven proof dish, spoon two ladles of Bolognese, topped with 3 sheets of lasagne. I find that it’s easier to assemble when the Bolognese sauce is cold. (not necessary though)

 Repeat again and finish with one layer of the batch of white sauce, top with the mozzarella and bake in a preheated hot oven. I often make this is advance. So if cooking from cold, cook covered in foil for 30 minutes and then 30 minutes uncovered. If cooking immediately you can bake uncovered for 30-40 minutes until bubbling and golden.  

Allow to stand for 10 minutes before slicing, serve with a big tossed green salad. You can click here to view the full recipe!