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Homemade lasagne

  • 0:20 Prep
  • 1:00 Cook
  • 6 Servings


  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 500g beef mince
  • 100g mushrooms, chopped
  • 400g can diced tomatoes
  • 1/4 cup tomato paste
  • 1/2 cup red wine
  • 375g packet fresh lasagne sheets
  • 1/2 cup tasty cheese, grated
  • 1/2 cup parmesan cheese, finely grated
  • 3/4 cup thickened cream
  • 1 egg
  • 60g butter
  • 2 tablespoon plain flour
  • 2 cups milk
  • Salad, to serve


  • 1
    Preheat oven to moderate, 180C. Lightly grease a medium baking dish.
  • 2
    Heat oil in a large frying pan on high. Saute onion and garlic for 1-2 minutes, until tender. Add mince and cook for 4-5 minutes, until browned, breaking up lumps with the back of a spoon as it cooks. Mix in mushrooms and cook, stirring, for 2-3 minutes.
  • 3
    Blend in tomatoes and paste, then wine. Bring to the boil. Reduce heat. Simmer, stirring, for 8-10 minutes, until thickened. Season to taste.
  • 4
    White sauce: Meanwhile, melt butter in a medium saucepan on high. Add flour. Cook, stirring, for 1 minute. Remove from heat. Blend in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Season to taste
  • 5
    Line base of dish with lasagne sheets, cutting to fit. Spoon over 1/2 mince then 1/2 white sauce. Sprinkle with 1/4 of the combined cheese. Repeat, finishing with lasagne sheet.
  • 6
    In a bowl, whisk together cream and egg. Season to taste. Pour over lasagne sheet. Sprinkle with remaining cheese.
  • 7
    Bake for 30-35 minutes until golden and tender. Set aside for 5 minutes before slicing.

Source: taste.com.au


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