Classic Lasagna with Béchamel Recipe

Updated at: Thu, 17 Aug 2023 12:07:59 GMT

Step 1

Peel and finely chop the onion.

Step 2

Heat the olive oil in a large heavy-based pan.

Step 3

Add the onion and cook for 5 minutes until softened but not coloured.

Step 4

Add in the ground beef, and use the spatula to break it apart.

Step 5

Turn up the heat and let the beef cook and start to brown.

Step 6

Crush in the garlic and crumble over the beef bouillon cubes.

Step 7

Add in the red wine and cook for a couple of minutes.

Step 8

Add the crushed tomatoes, sugar, Worcestershire Sauce, dried oregano, Italian mixed herbs, salt, pepper and water.

Step 9

Bring to a simmer.

Step 10

Add the lid and cook on a low heat for 2 hours, then remove the lid and cook for a further 30 minutes until the sauce has softened and thickened.

Step 11

Melt the butter in a medium pan over medium-low heat.

Step 12

Add the flour and mustard powder, then whisk it constantly for a minute.

Step 13

Add 1/2 cup of the milk to the flour mixture and mix until it is incorporated.

Step 14

Add another 1/2 cup of milk and whisk until lump free.

Step 15

Keep adding the milk a little at a time until it has all been added.

Step 16

Turn the heat up and cook for 6-8 minutes stirring regularly until it has thickened.

Step 17

Season well with salt and pepper.

Step 18

Preheat oven to 350ºF/180ºC

Step 19

Spoon a thin layer of the ragu on the base of a 13 x 9 x 3″ roasting dish.

Step 20

Add a layer of the lasagna sheets.

Step 21

Spread a layer of ragu over the lasagna sheets and then add a little over a cup of béchamel.

Step 22

Repeat the layers twice more.

Step 23

On top of the 4th layer of lasagna sheets, pour out the remaining béchamel. (It will be a thick layer but that is what you want. See note 4)

Step 24

Sprinkle with the three cheeses and bake for 30 minutes until golden.

Step 25

Let the lasgana stand for 10 minutes before garnishing with parsley and serving.

Step 26

You can use brown, white or red onions here.

Step 27

Beef bouillon cubes add so much flavor.

Step 28

Can use either ‘No cook’ or ‘Instant’ lasagna sheets.

Step 29

The top layer of your lasagna should have a nice thick creamy layer of béchamel. The recipe is generous and if you have used a little less on the middle layers you might find you have leftovers. Any remaining white sauce can be frozen.

Step 30

TO MAKE AHEAD:

Step 31

Prepare as instructed then cover and refrigerate until needed. To cook, remove the lasagna from the refrigerator for 30 minutes before you cook it. Then bake the lasagna for 45 minutes to ensure the middle is cooked through. (You may need to tent your lasagna with foil for some of the cooking time to ensure the cheese doesn’t burn.)

Step 32

TO REHEAT LASAGNA:

Step 33

To reheat this in the microwave. Add a single portion to a bowl, cover with a microwave cover (or cling wrap) and then microwave for 4-5 minutes until piping hot.

Step 34

You can take this for lunch in a Thermo Flask: To do this pour boiling water into the thermos and let it sit for 20 minutes so the inside is really hot. Microwave the lasagna until bubbling and piping hot. Pour out the water and add the hot lasagna, screw the lid on tightly and add to the lunchbox and don’t forget a fork.

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