Classic lasagne

Recipe by:

This classic family supper is creamy, rich and bursting with delicate root vegetables and tender minced beef flavoured with tomato and fresh herbs

Classic lasagne

SERVES

12

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

300

MINUTES

CUISINE

Italian

COURSE

Main

Method

  1. To make the bolognese sauce, heat a large saucepan. Add the oil with the onion, carrot, mushrooms, garlic and thyme.

  2. Cook for 8-10 minutes until the vegetables have softened and taken on a little colour, stirring occasionally. Add the minced beef and mix until well combined, then sauté until well browned, breaking up any lumps with a wooden spoon. Stir in the tomato purée and continue to cook for another minute or two, stirring.

  3. Pour in the tomatoes and season to taste. Bring to the boil, then reduce the heat to the lowest setting and simmer for 2 hours until the beef is meltingly tender and the sauce has slightly reduced.

  4. To make the cheese sauce, melt the butter in a saucepan. Stir in the flour and cook for 1 minute, stirring. Remove from the heat and gradually pour in the milk, whisking until smooth after each addition. Season to taste. Bring the sauce to the boil, whisking constantly, then reduce the heat and simmer gently for 5 minutes until smooth and thickened, stirring occasionally. Remove from the heat and stir in most of the Cheddar cheese until melted.

  5. Preheat the oven to 180°C. Line 2 x 2.25 litre ovenproof dishes with a layer of lasagne sheets, breaking them to fi t as necessary. Add half of the bolognese and spread it into an even layer. Spread over half of the cheese sauce. Cover with another layer of the remaining lasagne sheets. Use the rest of the bolognese to make another layer and then pour over the remaining cheese sauce.

  6. Scatter the rest of the Cheddar on top and bake for 1 hour or until the lasagnes are bubbling and lightly golden. Serve straight to the table.
    This recipe is from Neven Maguire’s Complete Family Cookbook, published by Gill Books

Ingredients

  • 2 tbsp rapeseed oil

  • 1 large onion, finely chopped

  • 1 large carrot, finely diced

  • 100g button mushrooms

  • 2 garlic cloves, finely chopped

  • 1 tsp chopped fresh thyme

  • 675g lean minced beef

  • 2 tbsp tomato purée

  • 2 tins of chopped tomatoes

  • 50g butter

  • 50g plain flour

  • 900ml milk

  • 100g Cheddar cheese, grated

  • 14-16 lasagne sheets

  • salt and freshly grated black pepper

Method

  1. To make the bolognese sauce, heat a large saucepan. Add the oil with the onion, carrot, mushrooms, garlic and thyme.

  2. Cook for 8-10 minutes until the vegetables have softened and taken on a little colour, stirring occasionally. Add the minced beef and mix until well combined, then sauté until well browned, breaking up any lumps with a wooden spoon. Stir in the tomato purée and continue to cook for another minute or two, stirring.

  3. Pour in the tomatoes and season to taste. Bring to the boil, then reduce the heat to the lowest setting and simmer for 2 hours until the beef is meltingly tender and the sauce has slightly reduced.

  4. To make the cheese sauce, melt the butter in a saucepan. Stir in the flour and cook for 1 minute, stirring. Remove from the heat and gradually pour in the milk, whisking until smooth after each addition. Season to taste. Bring the sauce to the boil, whisking constantly, then reduce the heat and simmer gently for 5 minutes until smooth and thickened, stirring occasionally. Remove from the heat and stir in most of the Cheddar cheese until melted.

  5. Preheat the oven to 180°C. Line 2 x 2.25 litre ovenproof dishes with a layer of lasagne sheets, breaking them to fi t as necessary. Add half of the bolognese and spread it into an even layer. Spread over half of the cheese sauce. Cover with another layer of the remaining lasagne sheets. Use the rest of the bolognese to make another layer and then pour over the remaining cheese sauce.

  6. Scatter the rest of the Cheddar on top and bake for 1 hour or until the lasagnes are bubbling and lightly golden. Serve straight to the table.
    This recipe is from Neven Maguire’s Complete Family Cookbook, published by Gill Books