This is my mom’s lasagne recipe. There isn’t much to say, besides that this is the best lasagne you will ever taste – make it as soon as possible!
- 1 pack of fresh lasagne sheets
- 1lb minced beef (I try to use the <5% fat mince)
- 1 onion, diced
- 2-3 garlic cloves, minced
- 1 tube of tomato purée
- 1 bunch of basil, chopped
- 100ml red wine
- 1 ball buffalo mozzerella
- Sprinkle of red chilli flakes
- Tablespoon of butter
- 1 1/2 tablespoons flour
- 1/2 pint of milk
- Melt a little oil and butter in a pot and add the diced onion with a pinch of salt.
- When the onion has softened, but not browned, add the garlic. Cook for a minute and then add the meat.
- Cook the meat until it is brown, add the tomato paste, wine and a little water if it’s too thick.
- Add salt, pepper, some chilli flakes and the basil and cook on low for about 45 minutes. You don’t have to cook it this long if you are in a rush but it is nicer if you have time to do it.
- To make the Béchamel sauce, melt the butter and add about 1 ½ tablespoons of flour. Cook for a minute, add about a half pint of milk and stir vigorously and continuously to ensure no lumps. Use a whisk if necessary. As it starts to thicken you may need to add some more milk to get the right consistency – runny but not too thin. Add salt and pepper.
- In your dish, add a small bit of meat sauce to the bottom and spread around. This ensures the pasta does not stick. Then add the lasagne sheets in a single layer, covering the whole of the bottom of your dish – you can cut the sheets if you need so they fit properly and don’t overlap. Add a few tablespoons of meat sauce and spread evenly. Then add a small amount of white sauce, some mozzarella and a grating of fresh parmesan. Then continue to layer until your dish is full (3-4 layers is enough).
- Bake for about 45 minutes at 180 degrees. Let the lasagne sit for 5 minutes before cutting.
- Serve with a crisp green salad and some garlic bread.