The Best Lasagne
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The Best Lasagne

(26 ratings - rate this recipe)
We believe some things in life are worth taking a little time over, and lasagne is definitely one of them. It's one of the world’s most beloved meals, and for good reason; it’s tasty, rich, comforting soul food. This recipe makes a huge lasagne, so it’s great for a crowd – or make two smaller ones and freeze one.
<b>Prep:</b> 45 mins Prep: 45 mins
<b>Cook:</b> 45 mins Cook: 45 mins
Serves 8-10 Serves 8-10
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

  • 1kg Quality Mark beef mince
  • 2 onions, finely chopped
  • 5 cloves garlic, crushed
  • 1 large carrot, grated
  • 2 sticks celery, finely chopped
  • ½ cup tomato paste
  • 2 cups Campbell’s Real Stock - Beef
  • 1 cup red or white wine (or use stock)
  • 2 x 400g cans chopped tomatoes
  • 2 tablespoons dried oregano
  • 1 tablespoon brown sugar
  • 2 anchovies, very finely chopped (optional)
  • 2 tablespoons balsamic vinegar
  • 2 cups spinach, chopped
  • 400g packet of lasagne sheets

Cheese Sauce

  • 100g butter
  • ½ cup flour
  • 3 ½ cups milk, warmed
  • 1 cup cheddar cheese, grated plus extra for topping
  • 1 tablespoon Dijon mustard

Method

Preheat the oven to 180°C conventional bake.

Mince

In your largest frying pan, heat a little oil over a high heat. When the pan is hot, add half the mince, breaking up the big lumps quickly with a wooden spoon. Leave the mince to sizzle until the underside is browned, then stir and brown the other side. Set aside and repeat with the remaining mince.

Discard any excess fat from the pan, replace over a medium heat and add a dash of oil. Add the onions, garlic, carrot and celery, and cook, stirring for about 10 minutes until soft. Add the mince back into the pan with the tomato paste, stock, wine, tomatoes, oregano, sugar, anchovies (if using), and balsamic vinegar. Simmer gently for 25-30 minutes or until reduced to a thick sauce. Add the spinach with 5 minutes to go. Season to taste.

Cheese sauce

Melt butter in a large saucepan over a medium-low heat. Add flour and cook, stirring, for 3-5 minutes (don’t let it brown). Remove from heat and slowly add all the warmed milk in a thin stream, whisking all the time, until smooth. Return to heat and cook, stirring, until thickened. Add the cheese and mustard, stirring until smooth. Season to taste and remove from heat.

To assemble

Grease your largest baking dish (or two small). Add a layer of lasagne sheets to the bottom and spread over a third of the meat sauce followed by a third of the cheese sauce. Repeat until ingredients are used up, finishing with a layer of white sauce. Sprinkle with extra cheese. Cover with tinfoil with a couple of steam holes, and bake for 35 minutes. Remove the foil and cook a further 10 minutes or until the top is golden brown and bubbling (you can grill it at the end to help it along). Transfer to a wooden board and rest for at least 10 minutes before you cut and serve it.

Serve with a fresh crunchy salad and tangy vinaigrette.

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 360g
Energy kJ (kcal) 2329 (556)
Protein (g) 36.9
Fat (g) 23.6
Saturated (g)
12.1
Carbohydrate (g) 42.9
Sugars (g)
11.2
Sodium (mg) 518
Iron (mg) 6.0
Zinc (mg) 6.0
Vitamin B12 (ug) 3.2
Vitamin D (ug) 0.8
Selenium (ug) 12.4

Containing zinc, iron and selenium, this dish is an all-rounder on the immunity health front.
  • Browning mince first is an important step you shouldn't skip. Not only does it allow you to drain the fat off, browning is where most of the flavour comes from.
  • Beef and lamb mince is a fantastic, affordable way to provide your family with a healthy boost of iron, zinc and protein.
  • Always defrost mince in the fridge - only use the microwave if you plan to cook it immediately.
  • To make life easier, you can use a food processor to chop the onion, garlic, celery and carrot to a fine mince before frying.
  • To make a simple vinaigrette, whisk ¼ cup extra virgin olive oil with 2 tablespoons red or white wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh herbs and salt and pepper.

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Comments & Reviews

There are: 26 reviews, with an average rating of 4.5 out of 5
Am looking forward to trying some of your recipes.
Posted by Lynne Salmond 2014-08-18 09:11:13
Is it better to have fresh lasgne sheet from the fridge section or the hard ones??
Posted by Thevinia 2014-08-18 09:11:42
Made 22nd July 14, easy to make......just takes time, will eat tonight, then will rate it......
Posted by Guy Hamilton 2014-08-18 09:12:30
Staying in USA at moment thought I would give this recipe a go for some Nz cooked food - was great tastie and worth the effort.
Posted by Vicky 2014-08-18 09:13:16
Delicious
Posted by Maria 2014-10-01 07:41:12
was good but had too much liquid...
Posted by suus 2014-10-04 13:35:56
Very nice lasagna, well worth the time and the family enjoyed it.
Posted by Ray 2014-10-28 21:13:33
Most delicious lasagne I have ever eaten
Posted by Lesley 2015-04-03 15:15:43
Yum
Posted by Kim 2015-05-20 08:54:02
Best lasanga I've cooked. Highly recommend the recipe, although wouldn't add the anchovies.
Posted by Clifford 2015-06-22 14:07:43
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