Classic Lasagne | Eoin Sheehan
Lasagne was a staple dish in our household growing up. Cold winter nights we're made that little bit warmer with a crispy, rich square of lasagne served on the table.
This recipe is a classic lasagne from scratch. A simple bechamel sauce from a roux base, adding some cheese to up the anti. A cheap and easy alternative to any store bought sauces!
The main ragu can be made using a 50/50 split of pork mince and beef mince. Rich, flavor packed tomato sauce that is versatile and would fit comfortably into many Italian pasta dishes.
The debate lies only in what to serve it with - a side of oven chips or a simple fresh salad. Whatever your preference is, I won't judge.. just ensure there's plenty of cheese at hand and the lasagne is bubbling and blitzing from the oven!
A delicious trip down memory lane, make sure to give it a try for a knockout midweek dinner and let me know the verdict!
- 1 tbsp butter
- 1 tbsp flour
- 300ml Milk
- Salt, Pepper
- 500-700g beef mince
- 2 garlic cloves
- 1 onion
- 2 carrots
- 2 celery sticks
- 1 tbsp tomato puree
- 400g tomatoes
- 1 tsp mixed herbs
- 1 tbsp Worchester sauce
4-5 Lasagne sheets
200g cheddar cheese (grated)
Make the simple Bechamel sauce in a pot by melting the butter and flour together over a low heat, whisk into a roux and gradually add the heated milk to the pot while whisking to form a silky-smooth white sauce over a low heat. Season well with salt and pepper and add more milk if the sauce thickens too much.
For the Bolognese, fry the finely diced onion, garlic, carrot, celery in 2 tbsp of oil. Lightly sauté and add the mince to brown after for 4-5 minutes. Add the tomato puree, mixed herbs, salt, pepper, Worchester, and chopped tomatoes – stir and let simmer for 15-20 minutes to allow the Bolognese form.
Assembling the lasagne: To a lasagne dish, add some Bolognese to the base and spread around. Add 2-3 tbsps of white sauce on top and a layer of lasagne sheets to cover the entire surface. Sprinkle some cheese to cover the sheets and repeat the process 3-4 times to completely fill to the dish and add the final cheese on top.
Bake in the 180oC oven for 35-40 minutes until bubbling and piping hot. Remove carefully and allow to stand for 10 minutes before cutting. Cut a square out, serve with some oven chips or fresh rocket leaves and dig in!
Full Video Recipe here: