This must be an amateur-proof recipe because this is the first time I have ever made lasagne and it turned out to be amazing! I love eating lasagne out, but always find that I cannot stomach it if the chef puts too much Béchamel sauce in – I hate the stuff. This recipe uses only a small amount which is perfect for me.
The measurements are only a rough guide so you can add extra herbs or use less cheese – whatever you want!
Word of advice – if you’re planning on fully cooking this lasagne, freezing then reheating, reserve the last layer of cheese for when you reheat just before eating. If you cook the top layer twice, you end up with a solid, crunchy layer – more like a thick crisp!
This recipe is super-easy to put together and makes two large servings.
1 clove of garlic
1 tbsp tomato purée
1 tsp oregano
1 tsp basil
200g chopped tomatoes
35ml beef stock
50g chopped mozzarella
50g your chosen grated cheese (I used Gouda)
Dash of nutmeg
Salt and pepper
1. Grease a baking dish and preheat the oven to 190C.
2. Finely chop the onion and garlic and cook in a large pan with a little bit of olive oil. Add the bacon and mince and continue to cook until brown.
3. Add the tomato purée, oregano, basil, chopped tomatoes and stock. Cover the pan and let simmer for around 20 minutes.
4. In a saucepan over a low heat, melt the butter and flour together until it thickens. Add the milk, a dash of nutmeg and a tiny amount of salt and pepper. Mix well then remove from the heat.
Spread half of the meat sauce in the bottom of a baking tin and top with lasagne sheets. Top with a thin layer of Béchamel sauce and mozzarella.
Cover in another layer of lasagne sheets topped with the Béchamel sauce and mozzarella.
Spread the rest of the meat sauce onto the lasagne before topping with lasagne sheets, Béchamel sauce and mozzarella.
Top with the grated cheese and cook in the oven for around 40 minutes.