I know everyone has a recipe for lasagne. This is mine.
When we had a houseful of kids I made it regularly. Now that there’s just the two of us I don’t make it very often, but it always goes down well.
If you don’t like mushrooms leave them out or maybe add another tin of tomatoes to the bolognese sauce. This lasagne keeps in the fridge for several days and can be frozen. You could also make it in two smaller dishes.
Bolognese Sauce
80g butter
80g plain flour
5 cups milk (1.25 litres)
Salt and freshly ground black pepper, to taste
½ tsp ground nutmeg (optional)
2 cups grated cheese (Parmesan or cheddar or a mix)
About 8 sheets oven ready fresh lasagne sheets
(or dried ones cooked according to packet instructions)
Click on the link above and make the bolognese sauce.
Preheat oven to 180°C. Grease an oblong lasagne dish about 22x33cm.
Make white sauce: melt butter in a non-stick saucepan. Add flour and cook, stirring, with a wooden flat-ended spatular, until cooked – 1-2 minutes. Gradually add the milk, a little at a time, mixing well to remove any lumps. Lumpy sauce is the result of adding the milk too quickly. When all the milk has been incorporated and sauce is thick and smooth add the seasoning, nutmeg and grated cheese. Some people prefer to use a balloon whisk but I like a spatular.
Spread a third of the bolognese sauce evenly over the base of the dish. Arrange lasagne sheets in one layer over the meat, cutting as necessary to avoid leaving any gaps. Cover with a third of the white sauce.
Repeat twice, ending with a layer of white sauce. You need a good layer of white sauce on top, so it’s best to use a little less than a third for the other two layers. If you don’t think you have enough left when you get to the top layer, mix in a bit more milk and grated cheese.
Bake for 40 minutes or until golden. Stand for 15 minutes before serving. Keeps in the fridge for 3-4 days and reheats well. Serve with a mixed salad.
Serves 6
