Fail proof lasagna recipe you are going to love and make over and over again.
- 1 medium onion
- 1 celery stick
- 1 big carrot
- 2 garlic cloves
- 2 tbsp olive oil
- 1½ lb / 700 g beef mince
- 1 tbsp tomato puree
- ½ cup red wine
- ½ stick / 60 g butter
- 2 oz / 60 g flour
- 600 ml full-fat milk
- 100 g Parmesan
- 9 dried lasagna sheets
- bunch of basil leaves
- Finely dice onion, celery and carrot, mince garlic. Heat oil in a large saucepan over medium heat and add chopped vegetables. Cook for 5 mins until onion becomes translucent. Add mince and stir well, so no big meat lumps are left. Cook until mince is cooked, then add the tomato puree and wine, stir. Add enough water to just cover the meat and bring to a simmer. Cover and cook for 30 mins, stirring from time to time. Uncover and simmer for another 15 mins until sauce is thick and rich.
- Meanwhile make the bechamel sauce. Melt the butter over medium-low heat and stir in the flour. Cook for 1 minute and gradually whisk in the milk. Increase heat to medium and bring to a boil, stirring constantly. Simmer for 5 mins until sauce thickens and remove from heat. Add 2 tbsp of grated Parmesan, season with salt and pepper and stir.
- Preheat oven to 400° F / 200° C. Spread a little of the bechamel sauce in the base of a 12 x 10 ” / 30 x 20 cm ovenproof dish. Spread 3 lasagna sheets on top, add ⅓ of the bechamel sauce, top with half the meat. Scatter with thorn basil and grate ⅓ of the Parmesan on top. Make another layer of lasagna sheets, add half of the remaining bechamel sauce, rest of the meat, basil leaves and half of the remaining Parmesan. Add a final layer of lasagna sheets, spread the rest of the bechamel sauce on top and grate the rest of the Parmesan on top. Cover with aluminium foil, being careful not to stick it to the cheese, and bake for 40 mins. Remove the foil and bake for another 10 mins until golden-brown and bubbly.
