Ingredients
1 tbsp oil
1 onion
finely diced
2 cloves garlic
finely diced
500g minced beef
lean
20g Danish salami
finely diced
½ tbsp mixed herbs
or fresh thyme, basil, sage, parsely
800g tin of crushed tomatoes
1 tsp salt
1 tsp sugar
3-4 tbsp tomato paste
2 butter
4 plain flour
2 cups milk
to taste salt & pepper
125g grated cheese
1 grated parmesan cheese
1 dash nutmeg
1 lasagna sheets
Fresh cooks quicker
½ cup fresh cream
3 cloves extra garlic
whole and peeled
Equipment
- 1 Large heavy based pan
- 1 Medium saucepan
- 1 Greased baking dish
Instructions
- Heat oil in a large heavy-based pan and gently fry onion and garlic for 5 minutes.
- Add mince, salami, and herbs. Fry over medium heat, stirring until the meat browns and the onion and garlic are transparent.
- Add tomatoes, salt, sugar, tomato paste, and 3 whole cloves of garlic. Mix well, cover, and simmer for 1 hour, stirring occasionally.
- Meanwhile, to make the bechamel sauce, melt butter in a medium saucepan and stir in the flour.
- Over medium heat, gradually stir in the milk until the mixture is smooth.
- Mix in salt, pepper, and the 125g of grated cheese. Stir constantly until the sauce thickens and starts to bubble, then add a dash of nutmeg.
- Preheat oven to 200°C.
- To assemble, line a greased baking dish with a layer of lasagne sheets.
- Spread 1/3 of the meat sauce, then 1/3 of the bechamel sauce, and cover with another layer of lasagna sheets. Repeat the layers until you finish with a top layer of bechamel sauce.
- Sprinkle with extra grated cheese and parmesan, then cook in the oven for 35 minutes.
- Remove from the oven and pour the 1/2 cup of cream over the top. Lower the oven heat to 150°C and cook for a further 15 minutes.
- Let it stand for 10 minutes before serving.
Notes
Tip
To make it quicker if using packet sheets, place sheets in some boiling water (with a drop of oil so they won’t stick together) and let them boil for 3 to 4 mins then place in a dish of cold water before assembly.
Tip
Let the lasagne stand for 10 minutes before serving to allow it to set.
Variation
Use fresh herbs like thyme, basil, sage, and parsley instead of dried mixed herbs.
