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Best Of Both Worlds Lasagne Recipe

Ingredients

How to make it

  • Fry onion and garlic in a large high frying pan
  • Once softened add meat and stir through till brown
  • Add mushrooms, tinned tomato, herbs, sauces and paste and mix well
  • Add beef stock or water if required to keep sauce at the desired consistency
  • Simmer for at least 30 minutes (but the longer the better up to 2 hours!)
  • Stir occasionally, make sure it doesn't stick to the pan and add stock or water as required
  • When ready take of the heat to stand for 10 minutes
  • For the béchamel sauce, put butter and flour in a medium saucepan and mix together until bubbling for about 1 minute (don't let it burn)
  • Add all the milk at once and whisk thoroughly until it thickens then add the parsley
  • Blanch the silver-beet (or spinach) in boiling water for 1-2 minutes then drain
  • In a large deep pan put 1 layer of pasta sheets, beef sauce, béchamel (white) sauce, mozzarella and silver-beet - repeat for 3 layers finishing with pasta, beef sauce, béchamel, mozzarella, parmesan and dust with paprika
  • Bake in the oven for 25 minutes at 180C
  • For best results this should all be done the day before serving. Let cool for 30 minutes, store in the fridge, then reheat for 30 minutes at 160C when you are ready to serve

Reviews & Comments 2

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  • artichokehearts 16 years ago
    I like the part about the ingredients making friends. Sounds good!
    Was this review helpful? Yes Flag
    " It was excellent "
    cheryilyn ate it and said...
    This sounds very good.
    Was this review helpful? Yes Flag

The Cook

danny Melbourne, AU

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