Lasagna

Directions

• For the bolognese:
• Heat the olive oil in a large pan over medium heat. Add the onion, carrot, zucchini, and celery. Cook for 5–7 minutes, or until softened.
• Add the garlic and cook for another minute until fragrant.
• Add the beef mince and cook until browned, breaking it up with a spoon as it cooks.
• Stir in the passata, crushed tomatoes, bay leaves, and thyme. Season with salt and pepper.
• Reduce the heat to low and let the sauce simmer gently for 30–40 minutes, stirring occasionally, until thick and rich. Discard bay leaves before assembling.
• For the cheese sauce:
• Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1–2 minutes to form a smooth roux.
• Gradually whisk in the warm milk, a little at a time, to avoid lumps.
• Continue stirring for 5–8 minutes, or until the sauce thickens and is smooth. Season with salt and a pinch of nutmeg.
• For the the lasagna:
• Preheat your oven to 180°C.
• In a 33 x 22 cm baking dish, spread a thin layer of bolognese on the base of the dish. Top with a layer of lasagna sheets, then more bolognese, followed by a layer of besciamella.
• Repeat the layers: pasta → bolognese → besciamella, finishing with besciamella on top.
• Cover the dish loosely with foil and bake for 30 minutes.
• Remove the foil, then top with mozzarella and grated Parmesan.
• Return to the oven and bake uncovered for 20–25 minutes, or until the top is golden and bubbling.
• Let the lasagna rest for 10–15 minutes before slicing. This helps it hold together and makes serving easier.