Lasagne Done 3 Ways
There is more than one variety when it comes to a lasagne recipe, so we go through 3 of our favourite recipes so that you can try it for yourself!
Traditional Lasagne Recipe
- 3 tbsp butter
- 1 large carrot, diced
- 1 large brown onion, chopped
- 3 garlic cloves, chopped
- 500g minced beef
- 800g diced tomatoes
- 2 tsp sugar
- 1 cup dry red wine
- 100g pancetta, chopped
- 1/2 tsp salt
- Melted butter or margarine, for greasing
- 1/3 cup chopped fresh parsley
- 250g instant lasagne
For the Bechamel Sauce
- 8 cups milk
- 2 thick slices unpeeled brown onion
- 2 bay leaves
- 1 1/4 cups plain flour
- 185g butter
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1 1/2 cups finely grated parmesan
- 1/2 tsp ground white pepper
- Heat the butter in a large saucepan.
- Add onion, carrot and minced beef into a saucepan, and cook until meat is brown.
- Add garlic and continue cooking.
- Stir in red wine; add tomatoes, salt and sugar before bringing it to boil.
- Reduce heat to low and cook uncovered until sauce thickens.
- Remove from heat and stir in parsley and pancetta.
- To make the sauce: In a large saucepan, over medium heat, add milk, onion and bay leaves, and bring to boil. Remove from heat when tiny bubbles of milk appear around edges.
- Set aside and cool slightly. Strain milk and discard bay leaves and onion.
- In a clean saucepan, melt butter over medium heat until foaming.
- Add the flour and stir until it bubbles. Don’t allow it to go brown.
- Remove pan from heat.
- In same pan, add and stir half of the infused milk until mixture is smooth.
- Add the remaining milk, and stir until smooth.
- Place the saucepan over medium heat.
- Stir until the sauce thickens.
- Remove from heat. Season with salt and stir in some parmesan.
- Preheat the oven to 180 degrees Celsius.
- Grease a pan and pour in some sauce to cover the base of the pan.
- Arrange your lasagne, and then pour the remaining sauce over the layers of lasagne sheets.
- Sprinkle with parmesan and then bake for approximately 45 minutes.
- Remove from over and let it stand for 15 minutes.
- Cut, serve and enjoy.
Roasted Vegetable Lasagne
Don’t eat meat? Here’s a lasagne recipe for all you vegetarians out there.
- Olive oil spray
- 400g sweet potato (peeled and sliced into thin rounds)
- 2 medium zucchinis, thinly sliced lengthways
- 300g eggplant, sliced into thin rounds
- 1 large red onion, thickly sliced
- 1/4 cup fresh basil, shredded
- 1/2 cup semi-dried tomatoes, chopped
- 1 red capsicum, finely chopped
- 2 garlic cloves, crushed
- 700g tomato passata
- 50g butter
- 1/4 cup plain flour
- 1 1/4 cups grated pizza cheese
- 3 cups milk
- Preheat the oven to 220 degrees Celsius.
- Grease 4 baking trays and place zucchini, onion, sweet potato, and eggplant in a single layer on each tray. Roast for 15 minutes each.
- In a bowl, combine basil, capsicum, semi-dried tomatoes and passata. Season with salt and pepper.
- In a medium saucepan, melt butter over medium heat. Then add garlic and flour, stir, until mixture begins to bubble.
- Remove from heat and stir in milk. Return to heat. Cook until mixture boils and thickens.
- Remove from heat and add 1/4 cup of cheese. Season with salt and pepper.
- Reduce oven temperature to 180 degrees Celsius.
- Grease a dish and carefully place 1 sheet of lasagne. Add 1/3 of the vegetables, and then drizzle with 1/3 of the tomato mixture. Finally add cheese sauce.
- Repeat for three more layers of lasagne.
- Cover with foil and bake for half an hour.
- Remove foil then bake for a further 20 minutes.
- Remove from the oven and let it stand for five minutes before serving.
Lemon, Sausage and Silverbeet Lasagne
For the more adventurous types out there, here is a different kind of lasagne recipe that you can try out.
- 2 lemons, sliced thinly
- 1/4 cup of plain flour
- 100g of butter
- 1/4 tsp ground nutmeg
- 3 cups warmed milk
- 500g angus beef sausages
- 1 cup grated parmesan
- 2 medium zucchini, cut into small cubes
- 2 tbsp lemon juice
- 1 bunch silverbeet, trimmed, shredded
- 10 bay leaves, fresh (optional)
- 6 fresh lasagne sheets
- In a bowl of boiling water, place the lemons and cover. Set aside.
- Over medium heat, melt half of the butter in a saucepan until foaming.
- Add flour and stir with wooden spoon until mixture bubbles. Remove from heat.
- Add milk, 1/4 cup at a time. Stir to prevent lumps forming. Return to heat and cook until the sauce thickens.
- Add nutmeg, stir in parmesan and season with salt and pepper. Cover with plastic wrap to prevent skin from forming.
- Preheat oven to 180 degrees Celsius.
- Remove sausage from casings.
- Over medium-high heat, add the sausages into a large frying pan. Break sausage meat and cook until browned.
- Line paper towel on a plate and transfer sausage meat.
- Turn heat to high and melt remaining butter in a pan. Cook zucchini until each side is golden brown.
- Add sausage meat and silverbeet. Cover and cook until silverbeet begins to soften.
- Add lemon juice and season with salt and pepper.
- Mix and toss to combine.
- In a baking dish, arrange 2 lasagne sheets.
- Add half the sausage mixture. Cover with 2 more lasagne sheets.
- Add half the white sauce. Then spoon over remaining sausage mixture.
- Then top with remaining lasagne sheets and the remaining white sauce.
- Drain lemon slices and dry with paper towel.
- Arrange lemon and the optional fresh bay leaves on top of lasagne.
- Cover with foil and bake for half an hour.
- Remove foil and bake further until lasagne is golden brown.