Traditional Lasagne

Ready in: 25 mins
Servings: 4

Ingredient

60gm butter
2 tbsp oil
1 small carrot, finely chopped
1 small onion, finely chopped
1 celery stick, finely chopped
1 garlic clove, finely chopped
1 bay leaf

½ kg minced meat
2/3 cup Shangrila Pizza Sauce
2/3 cup beef stock or water
1 ½ tsp mixed herbs
¼ tsp ground nutmeg
Salt
Black pepper (very slightly sprinkled)

12 sheets of lasagne (or as per your baking pan/dish)
5 tbsp butter (75gm)
4 ½ tbsp plain flour
3 cups milk (full cream powdered milk)
Salt
Black pepper
½ tsp Nutmeg
Crushed red chillies, to sprinkle
Mixed herbs, to sprinkle
Oil to drizzle
1 packet cheddar
1 packet mozzarella

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Preparation

Melt the butter in a pot with the oil. Add onion, carrot, celery, garlic, bay leaf and cook, till an aroma arises.

Add ground beef and cook. Add nutmeg, Shangrila pizza sauce, stock/water and stir. After bringing to a boil, leave on a slow flame. Let it simmer then cover. Check from time to time and cook until thick and it takes saucy consistency. Add salt and pepper to taste. 

Melt 5 tablespoons of butter, add flour and cook on slow flame till an aroma arises. Remove and add 3 cups of milk slowly. Return to heat, cook and keep on whisking till it thickens. Bring to the boil and then add salt, pepper and nutmeg.

In a rectangular baking pan (13x9x3) or oven-proof dish, spread a thin layer of béchamel sauce then sheets of pasta then spread the meat sauce (Bolognese sauce). Follow this with béchamel sauce and sprinkle mixed herbs on top. Repeat until all the lasagne strips are used.

At the end, top with cheddar and mozzarella, crushed red chillies, mixed herbs and drizzle oil. Cover it with aluminium foil and leave at 170°C for 45 minutes. Then, remove the foil, place it under the griller till golden brown. Take it out, bring it to room temperature and cut into squares. Serve with garlic bread.

Notes:

  1. Meat sauce (Bolognese sauce) takes 1 to 2 hours to cook and to get the thick saucy consistency, but it depends on the meat quantity.
  2. While cooking the meat sauce, if the water/stock evaporates, add the same amount of liquid to it again.
  3. It’s better to measure butter in grams, though both measurements are given for convenience.

Bacchanal sauce is the original name of white sauce.