Cheesy lasagne

By Faeza
25 June 2015


1 1/2 tablespoons olive oil

1kg beef mince

1 large brown onion, chopped

3 garlic cloves, crushed

1/3 cup tomato paste

3 cups Fresh tomato sauce

1 teaspoon dried oregano

1/2 cup roughly chopped fresh basil leaves

5 fresh lasagne sheets

1 cup grated tasty cheese

Cheesy sauce

50g butter

1/3 cup plain flour

3 cups milk

1/2 cup grated tasty cheese


Step 1

Heat 1 tablespoon oil in a deep frying pan over medium-high heat. Cook mince, in batches, until browned. Transfer to a bowl.

Step 2

Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until soft. Add garlic. Cook, stirring, for 1 minute. Return mince to pan. Add tomato paste. Cook, stirring, to combine. Stir in tomato sauce and dried oregano. Bring to the boil. Reduce heat to low. Season with salt and pepper. Simmer, stirring occasionally, for 30 minutes. Remove from heat. Stir in basil. Cool for 15 minutes.

Step 3

Meanwhile, make Cheesy sauce Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until mixture is bubbling. Gradually stir in milk. Cook, stirring, for 5 minutes or until sauce thickens. Remove from heat. Stir in cheese. Season.

Step 4

Grease a 10-cup capacity ovenproof dish. Line base with pasta. Spoon 1/3 of the mince over pasta. Top with 1/3 cup cheesy sauce. Repeat, finishing with pasta. Top with remaining sauce. Cool. Top with cheese. Cover with plastic wrap, then foil. Freeze for up to 2 months.

Step 5

Thaw lasagne in fridge overnight. Preheat oven to 1800°C/160°C fan-forced. Bake for 30 to 40 minutes or until lasagne is heated through. Stand for 10 minutes. Serve.