Tonight we had Lasagne, haven’t made this in forever, and everyone knows from scratch is best!

First up, the Ragu Sauce, now I halved this recipe and it still made 6 serves. So using 500grams Pork Mince, 1 Brown Onion, chopped finely, 2 teaspoons Garlic, allow to brown. Then added 1/3 cup White Wine (this is all i had) and cooked for 4 minutes to evaporate slightly. Then added 500grams of my Homemade Passata Sauce, 2 tablespoons Tomato Paste, 1 tablespoon each of Fresh Basil and Oregano chopped. This I have brought to the boil, then allowed to simmer for about 30 minutes.

Next, the Béchamel Sauce, I have added 65grams of butter to a saucepan and heated until the butter started to bubble and foam, then added just under 1/2 cup of Plain Flour and stirred through to form a paste. Gently but quickly added 3 cups Milk and stirred through until smooth and started thickening. Finally added in 3/4 cup of grated cheese ( I used a mix of what was listed in the recipe, however had a Jalapeno Crumbly Cheese that i added too. ) Stirred until combined and thick.

Finally, the preparation. In my 3 litre Oval UltraPro (Tupperware) I have ladled two spoonful’s of Ragu, then two sheets of lasagne sheets, then two ladles of Béchamel Sauce, two more lasagne sheets, then repeated with the remaining Ragu, Béchamel, etc. Mine made three layers of Ragu and ended with the last of the Béchamel sauce as the top layer. In the oven 180 degrees C Fan Forced for 30 minutes. I have then sprinkled over the last of the cheese in the recipe and back in the oven for a further 20 minutes.

Once done, remove from the oven and allow to cool/ rest for 15 minutes, this is important as it makes it super easy to cut and does not fall apart.

Served this with Garlic Bread and a Salad. This was so delicious.

 

Print Recipe
Lasagne
Course Main Dish
Cuisine Pasta
Prep Time 15 minutes
Cook Time 45 minutes
Servings
serves
Ingredients
Course Main Dish
Cuisine Pasta
Prep Time 15 minutes
Cook Time 45 minutes
Servings
serves
Ingredients
Instructions
  1. Rub olive oil around the inside and outer edge of the 2 Ltr Ultrapro.
  2. Open cans and combine the tomato puree and crushed tomato in a microwave jug and microwave on high for 5 mins.
  3. Pour a bit of the warm tomato mixture along the inside base of the 2 Ltr Ultrapro. (this give the lasagna sheets on the base something to cook to).
  4. Add cooked mince with onion to the tomatoes in the jug and blend with a spatula.
  5. Mix together the ricotta, pizza plus grated cheese, and freshly torn basil leaves in a large mixing bowl with the spatula.
  6. Place a sheet of lasagna on top of the sauce mixture inside the 2 Ltr Ultrapro and break another piece to fit all the remaining inside. It is OK to overlap slightly.
  7. Layer with meat & tomato sauce mixture.
  8. Layer with the cheese mixture using the spatula. It will be thick and chunky, so scoop and place small amounts on at a time.
  9. Layer with lasagna sheets.
  10. Layer the meat & tomato sauce.
  11. Layer with cheese mixture.
  12. Repeat 2-3 times total depending on how thick your layers are.
  13. Microwave on high for 12 minutes. Uncovered. Pre-heat oven to 220°C.
  14. Remove from microwave to the oven, cook for another 20-25 minutes until the edges are crispy and brown.
  15. Remove from the oven and allow to set and cool for 20 minutes before serving. Yum!! Yum!!
  16. Serves up to 12 people, great served with toss salad and garlic/herb bread.
Recipe Notes

Hints By using the “Pizza Plus” grated cheese it gives a nicer flavour, as it contains 3 different cheeses. You can use the puree or crushed tomatoes that do have the herbs in them if you wish. You can use fresh ricotta cheese, it is a little more fiddly though.

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