Family Favourite Lasagne

Cupboard love is always alive and well in my home when lasagne is on the menu. This family fave is tasty and filling and always hits the mark - particularly good for feeding a crowd.

Serves 6

For the bolognaise sauce

1kg beef mince

Olive oil 

1 medium onion diced 

1 clove garlic crushed

140g tub tomato paste

Can tomatoes in juice

1 tsp Italian herb mix

1tsp beef stick powder or 1 stock cube

Salt and pepper to season

Optional - diced mushroom & capsicum

Cook onion and garlic in olive oil in a large pan until soft (5-7 minutes)

Increase heat and fry off mince until it is browned and separated (Add mushroom & diced capsicum if using). 

Add tomato paste and fry with mince. 

Add canned tomatoes (chop if needed)

Add herbs and seasoning, mix through and simmer stirring occasionally for 15-20 mins while you make the white sauce. 

For the white sauce

50g butter

1/4 cup plain white flour

1 tsp chicken stock powder or 1 chicken stock cube

1/4 tsp ground nutmeg

500ml milk (adjust to get preferred thickness)

Salt and pepper to season

Melt butter in a small pot over a low heat. 

Add flour stir to combine and cook for a minute or so. Add stock, nutmeg and seasoning. 

Remove from the heat and allow to cool slightly. Add the milk and heat over a low heat - stir constantly until milk and butter/flour mixture are combined - increase the heat and keep stirring until the mixture thickens and boils. 

To assemble the lasagne

100-200g grated mozarella or Edam cheese

1 packet instant or fresh lasagne sheets

Ground paprika

Chopped parsley 

Preheat oven 200C

Layer mince mixture, pasta sheets, white sauce to make 3 or 4 layers of pasta (if using instant sheets leave some space around them as they expand). Finishe with a layer of white sauce and top with grated cheese. Sprinkle with paprika and parsley and place in the hot oven. Bake until golden and the pasta is cooked. 

Serve with a crisp green salad.