Classic Lasagne
Recipe by
Good Housekeeping
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Who doesn't love a rich and delicious lasagne? Make it with this classic recipe.
Ingredients
- 2 tbsp olive oil
- 1 onion (large, finely chopped)
- 1 stick celery (finely diced)
- 1 carrot (large, peeled and finely diced)
- 2 garlic cloves (crushed)
- 2 tbsp tomato puree
- 1 tsp dried oregano
- 500 g beef mince
- 200 ml red wine
- 400 g tin chopped tomatoes
- 100 ml beef stock (hot)
- 1 garlic clove
- 1 fresh bay leaf
- 50 g butter
- 50 g plain flour
- 600 ml whole milk
- 9 sheets dried egg lasagne (enough for 3 layers of pasta)
- 100 g Parmesan (shredded)
Method
- Gently heat the oil in a large frying pan with a lid. Fry the onion with a pinch of salt, covered, for 10min, until softened, stirring halfway through. Increase heat slightly; add celery and carrot and cook, covered, for 10min until softened. Add garlic, tomato purée and oregano; cook for 1min. Season mince, break up and add to the pan, stirring until evenly browned. Add the wine, increase heat and reduce by half. Pour in chopped tomatoes. Rinse tin out with hot beef stock and add to the pan. Reduce heat and simmer, covered, for 1hr, stirring occasionally. Remove the lid for a final 30min to reduce the sauce. Heat oven to 180°C (160°C fan) mark 4. Lightly bruise garlic and bay leaf. In a large pan of salted, boiling water, cook pasta for 1min in batches to avoid sticking. Set aside to dry on an oiled plate.
View the recipe instructions at Good Housekeeping