Preparation and cooking time – 60 minutes
Serves 8
Lasagne
Ingredients
2 Tbs olive oil
1 brown onion – finely chopped
3 garlic cloves – crushed
750g beef mince
2 x 400g cans Italian diced tomatoes
125ml (½ cup) dry red wine
1/3 cup tomato paste
2 Tbs balsamic vinegar
2 Tbs raw sugar
Fresh or dried herbs to season (thyme, rosemary, oregano, marjoram)
Fresh lasagne sheets
1 cup grated cheese
Salt and pepper
6-10 medium brown mushrooms – diced
1 packet of fresh baby spinach leaves – rinsed
Béchamel sauce
Ingredients
50g butter
1/3 cup plain flour
4 cups milk
Pinch of salt
1 tsp mustard powder
½ – 1 cup of grated cheddar or tasty cheese (to taste)
Directions
Preheat oven to 180°C.
Heat the oil in a large frying pan over medium heat, add the onion and garlic and cook until the onion softens. Add the mince and mushrooms and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince turns brown in colour. Add the tomato, wine, tomato paste, balsamic vinegar, salt, pepper and herbs to taste and bring to the boil. Reduce the heat and simmer, uncovered, stirring occasionally, for 20 – 30 minutes or until sauce thickens slightly. Remove from heat. Taste and adjust seasoning as needed.
Meanwhile, to make the béchamel sauce; in a heavy based saucepan, melt the butter until foaming, remove from heat. Add flour and mustard powder and mix to a smooth paste. Add ½ a cup of the milk and whisk until the mixture is smooth. Return to a low – medium heat and continue adding the milk, a little at a time, stirring constantly with a wooden spoon until sauce thickens and coats the back of a wooden spoon. Remove from heat. Stir in cheese and salt.
In a large lasagna dish, spread some of the meat sauce over the base. Lay 1 lasagne sheet over the sauce and top with the some of the mince mixture (enough to cover the lasagna sheet), some of the béchamel sauce and a handful of the spinach leaves. Continue layering with the remaining lasagne sheets, mince mixture, béchamel and spinach. To finish, cover 1 sheet of lasagne with a layer of béchamel and sprinkle with cheese. Place in the oven and bake for 30 – 40 minutes or until cheese melts and is golden brown. Remove from oven and leave to rest for 10 minutes to set.
Cut the lasagne into portions and serve with a green salad and garlic bread.
