Classic Lasagna

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There's really nothing like a big, over-the-top Christmas dinner where you have the whole family over gathered around the table and then dig into a hearty and wholesome meal. Say hello to the most festive meal you'll ever meet: Classic Lasagna.

Tender sheets of pasta are layered with a robust meaty tomato sauce (Bolognese sauce) and a creamy white sauce (B├ęchamel Sauce) , topped with cheese and baked until perfection to create a Lasagne that is an absolute showstopper. Equally stunning & delicious, this is the perfect dish to make for Christmas dinner that will leave your guests wanting for more.
The Secret to this Classic Lasagna

Patience is a virtue you'll need when making this dish, but I guarantee all of the effort you put into this dish is worth it. Here are the components that make this Lasagne extra special:
  • Homemade Bolognese Sauce: A classic Italian Lasagne is made up of a bolognese sauce, which is a meat- based sauce. This truly is the heart and soul of the recipe and takes most of the preparation time.
  • Homemade B├ęchamel Sauce: Unlike the American style version, that uses a ricotta layer for the Lasagne, this version uses a homemade bechamel sauce. Bechamel sauce (otherwise known as ‘white sauce’) is a roux made of butter, flour and milk. It adds a nice creamy layer to the lasagne and complements the robust Bolognese sauce.
Why You Must Try this Recipe
  • Make-ahead Friendly: While the recipe itself takes some time & it is a labour of love, you can make this ahead of time. Not only does it save your time, it allows all the flavors to meld that enhances the taste. Just assemble everything before time, cover up with an aluminium foil, store in the fridge for upto 24 hours before baking & bake off just before your holiday meal.
  • Perfect for Feeding a Crowd:You can't never go wrong with a classic lasagna if you are hosting a party or entertaining a crowd. It is always a crowd-pleaser!
  • Freezes Well and Reheats Beautifully: The leftover freezes well and reheats beautifully, making for an easy second meal without any extra effort. To reheat, simply unwrap the lasagna, cover with a slice of aluminium foil and place in the oven at 175 degrees Celsius for about 30 minutes, or until it is hot all the way through.
How to Avoid Soupy Sloppy Lasagna?

Three words: Let it rest! As tempting as it is to dig right in, if you cut the lasagna as soon as it comes out of the oven, it’ll be very messy! When allowed to cool for about 15 minutes, it’ll firm up and cut into clean pieces!

How To Serve Lasagna?

Lasagna is best served with a green salad that balances out and cuts through some of that richness.

You can also serve it with these for a delicious Italian feast: Easy Garlic Parmesan Knots , Caprese Skewers , Italian Tomato Basil Bruschetta and Italian Tomato Rosemary Focaccia

If you made this Classic Lasagna, I would love to know how it turned out! Please let me know by leaving a comment below.

    For the Bolognese Sauce
  • 1 Tbsp olive oil
  • 1 large white onion, finely chopped
  • 1 medium carrot , finely diced
  • 3-4 cloves of garlic, minced
  • 1 kg minced beef
  • 500 g crushed tomatoes
  • 2 Tbsp tomato puree
  • 2 bay Leaves
  • 2 cups/ 500 ml beef stock
  • 250 ml red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • Salt, to taste
  • Black Pepper, to taste

  • For the Bechamel Sauce
  • 4 cups / 1 litre Milk, at room temperature
  • 5 Tbsp Plain Flour
  • 4 Tbsp Butter
  • Pinch of freshly ground nutmeg
  • 1 cup / 80g freshly grated Parmesan
  • Salt, to taste
  • Black pepper,to taste

  • For the Lasagne
  • 250g dried lasagna sheets
  • 1 1/2 cups shredded mozzarella cheese
  • Finely chopped basil or parsley, for garnishing (optional)

  1. For the Bolognese Sauce, heat olive oil in a large heavy based pot over medium heat. Add the minced garlic, onion, and the carrots and continue frying until they soften and just begin to brown.
  2. Add the minced beef, cook the beef and break it up with a wooden spoon and continue to fry until fully browned.
  3. Once the beef has all turned brown, add the crushed tomatoes, the tomato puree and fry for a few minutes.
  4. Deglaze the pan with the wine, then add in the beef stock,the bay leaves, dried oregano, salt, sugar and black pepper.
  5. Bring to a simmer, then turn the heat to low, pop on a lid and allow to simmer for at least 1 hour 30 mins, stirring every now and then. Then remove the lid and simmer for 30 minutes.
  6. Taste and adjust the salt and pepper. The sauce is ready when the meat is really tender and the sauce has thickened.
  7. For the Bechamel sauce, melt the butter in a medium sized pot over medium heat. Add the flour and stir to create a roux.
  8. Gradually pour in the milk, stirring continually to ensure there are no lumps. Allow the sauce to simmer for around 7-10 mins till it thickens, then add the nutmeg powder, parmesan, salt & pepper.
  9. Stir to combine, taste and adjust the salt and pepper and then remove from heat. The sauce should coat the back of the wooden spoon.
  10. To assemble the lasagne, preheat the oven to 180°Celsius.
  11. Take a 8x12" baking dish, spread a few spoons of Bolognese sauce at the bottom. This is just so the pasta doesn't stick to the bottom.
  12. Then, add one layer of Pasta sheets, add another layer of Bolognese Sauce, then Bechamel Sauce and lastly the mozzarella. That will be 4 layers of pasta sheets, 4 layers of Bolognese sauce (including the very bottom layer), 4 layers of Bechamel sauce and 4 layers of mozzarella.
  13. Put the baking dish in the oven for 30-40 minutes until the top is golden and bubbling. Allow it to sit for 10 minutes before slicing.
  14. Serve with an extra sprinkle of basil or parsley. Enjoy!


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