Lasagne Bolognese Recipe

***Based on my husband'' recipe, which is much nicer than mine.**"
Lasagne bolognese is simple enough to make but it does take time. Don't worry, most of it is cooking time, it's just not a meal that you can whip up on a spur of the moment whim.
For this reason I like to make two at a time, so that I can at least whip one out of the freezer when the fancy strikes later, with very little extra effort. Just double the measurements to make two at a time.

Naturally, you can supercharge the bolognese with any extra veggies you like. I highly recommend you do. Unfortunately, such an act in this house would mean desecration of a sacred recipe and lead to much sulking and head shaking. #sidesalad #pickyourbattles  

Lasagne Bolognese


1 Tbsp Oil
1 brown Onion
1 large Carrot
2 cloves Garlic, crushed
500g Beef Mince
2 pinches of Salt & Pepper
400g can Diced Tomatoes
1 tsp. Beef Stock Powder
1 Tbsp Tomato Paste
2 tsp BBQ Sauce
1 ½ teaspoons Brown Sugar
1 Bay Leaf
1 tsp Basil
¼ tsp Sage
½ tsp Paprika


Sprinkle salt and pepper onto beef to season.
Heat oil, on high, in a medium to large pot. Dice onion and carrot and cook, stirring regularly, for 2 minutes. Add crushed garlic and continue to stir for about 30 seconds before incorporating beef. Continue to cook until beef is browned.
•Turn heat to medium, pour in diced tomatoes and mix in all other ingredients. Stir regularly for 3 minutes before setting the temperature to low. Simmer for at least 30 minutes stirring occasionally.

You will also need
1 packet instant lasagne sheets

•In a baking dish, roughly 30x20cm, place a thin layer of bolognese followed by a single layer of lasagne sheets.  Repeat to form another layer, finishing with a lasagne layer.

Bechamel Sauce

2 Tbsp Flour
2 Tbsp (40g) Margarine or Butter
2 cups Milk (approx)
1 cup grated Tasty Cheese
combined with
½ cup grated Parmesan Cheese

•In a small to medium pot, on medium heat, combine flour and margarine, stirring together until mix bubbles and thickens.  
•On low heat, whisk in milk a little at a time until sauce is a thick pouring consistency. Stir in 1 cup of the cheese until melted and all lumps gone.
•Pour bechamel sauce over the top of lasagne and top with remaining ½ cup of cheese.

Bake the Lasagne 
@180°C for 40-45 minutes, until top is crisp and browned.


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