Serves: 8
Preparation Time: 45 minutes
Cooking Time: 3 hours 30 minutes
Baking Time: 55–60 minutes
About this Recipe
A traditional Italian-style lasagna featuring a slow-cooked bolognese sauce, creamy béchamel and layers of parmesan and mozzarella. Designed specifically for the Lasagna Cook Easy (LCE) to ensure perfectly cooked pasta sheets every time.
Ingredients
Bolognese Sauce
- 1 cup finely chopped brown or Spanish onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrot
- 2 garlic cloves, finely chopped
- 500 g beef mince
- 500 g pork mince (or substitute with veal or additional beef)
- 1 tbsp tomato paste
- Pinch ground cinnamon
- 2 bay leaves
- 1.1–1.2 kg tomato passata
- 750 ml bottle red wine
- ½ tsp sea salt
- ½ tsp sugar
- Freshly ground black pepper
Béchamel Sauce
- 1 litre whole milk
- 70 g unsalted butter
- 70 g plain flour
- 1 tsp salt
- Pinch freshly grated nutmeg
Lasagna Assembly
- 16 lasagna sheets (approximately four layers)
- 250–300 g freshly grated parmesan
- 500 g shredded mozzarella
Method
Prepare the Bolognese
1. Brown the meat
Heat the olive oil in a large frying pan. Brown the beef mince, then transfer to a bowl. Repeat with the pork or veal.
2. Make the soffritto
In a large stockpot, melt the butter with the olive oil. Add the onion, celery, carrot and garlic. Cook over medium heat until softened.
3. Build the sauce
Return the browned meat to the pot. Stir in the tomato paste, bay leaves, cinnamon, salt and pepper.
4. Add the liquids
Pour in the tomato passata, red wine and 1 litre of water. Bring to a gentle simmer.
5. Slow cook
Reduce to low heat and cook for 2½ hours, stirring every 20 minutes. Add a little water if required.
Prepare the Béchamel
Cook the Lasagna Sheets Using the Lasagna Cook Easy (LCE)
- Bring 7 litres of salted water to the boil.
- Place 6–10 lasagna sheets into the Lasagna Cook Easy (LCE).
- Cook for 6–10 minutes or until your preferred texture is reached.
- Transfer immediately to cold water.
- Lay flat on clean tea towels and pat dry.
Assemble
- Spread a thin layer of bolognese over the base of a 330 × 230 mm baking dish.
- Spoon over a little béchamel.
- Arrange a layer of lasagna sheets.
- Add one-quarter of the bolognese.
- Add one-quarter of the béchamel.
- Sprinkle with mozzarella and parmesan.
- Repeat until four layers are complete.
- Finish with bolognese, béchamel and parmesan.
Bake
- Preheat oven to 220°C.
- Cover with foil.
- Bake for 45 minutes.
- Remove foil and bake for a further 10–15 minutes until golden.
- Rest for 5–10 minutes before serving.
LCE Tip
The Lasagna Cook Easy (LCE) keeps lasagna sheets separated during cooking, making them easier to handle and helping achieve perfectly layered lasagna.
Chef's Tip
For even better flavour, prepare the bolognese a day ahead and refrigerate overnight.
Storage
Refrigerate for up to 3 days or freeze for up to 3 months.