This recipe is courtesy of Diamond Pasta.
- Prep Time1 hr
- Cook Time30 min
- Total Time1 hr 30 min
- YieldServes 4-6
Ingredients
- 500g lean mince
- 510g jar of pasta sauce or 2 cups tomato purée
- Optional ¼ cup red wine
- 1 cup beef stock
- 9 sheets Diamond Lasagne
- 1 1/2 cups grated mozzarella cheese
Béchamel Sauce
- 3 cups milk
- 1 large onion
- 2 bay leaves
- 12 black peppercorns
- 75g butter
- 7 tablespoons flour
Method
1
First start the Béchamel Sauce, pour the milk into a saucepan. Cut the onion in half and peel. Add to the milk with the bay leaves and peppercorns. Bring to the boil. Remove from the heat and leave for 15 minutes for the flavours to infuse.
2
Brown the mince in a hot frying pan, breaking the meat up as it browns.
Add the pasta sauce to the mince. Use the beef stock to rinse out the pasta sauce residue from the jar before adding to the mince. Bring to the boil. Reduce the heat and simmer for 10 minutes.
3
To finish the Béchamel Sauce, melt the butter in a saucepan. Mix in the flour and cook until frothy. Remove from the heat. Strain the milk into the butter mixture. Return to the heat and whisk until the mixture boils and thickens.
4
Place three lasagne sheets on the bottom of a greased 18x26cm ovenproof dish. Top with half the meat mixture then one third of the Béchamel Sauce. Place another three lasagne sheets and repeat. Top with another three lasagne sheets. Spread over the remaining Béchamel Sauce. Top with grated cheese.
5
Bake at 180 degrees C for 30 minutes. Remove from the oven and stand for 10 minutes before serving.
To make recipe gluten free, use Diamond Gluten free lasagne sheets and gluten free flour in the Béchamel Sauce.
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I love lasagne!!! I will be buying all ingredients and make it ASAP
Now off to the grocery store
Recipes look delicious – will be trying them out, thanks