Description
A hearty, big-batch lasagne made with a rich beef-and-lamb bolognese, a silky cheese sauce, and perfectly layered pasta—ideal for feeding a crowd or stocking the freezer.
Ingredients
1 Tbsp olive oil
2 onions, finely diced
2 carrots, finely diced
3 celery sticks, finely diced
1 Tbsp crushed garlic
1 kg beef mince
500 g lamb mince
1/4 cup tomato paste
2 Tbsp Italian dried herbs
1 tsp sugar
1/2 head cauliflower, finely diced
680 g jar tomato passata
1 cup beef stock (250 ml)
Cheese Sauce
100 g butter
100 g flour
1 L milk
2 tsp wholegrain mustard
2 cups grated cheese (200 g)
To Assemble
250 g lasagne sheets
200 g grated cheese (for topping)
Instructions
- Heat olive oil in a large pan over medium heat. Add onions, carrots, and celery; sauté 5 minutes until softened.
- Add garlic, then add beef and lamb mince. Cook 10 minutes, breaking up meat, until browned.
- Stir in tomato paste, Italian herbs, sugar, cauliflower, passata, and beef stock. Simmer on low for 30 minutes, stirring every 5 minutes, until thickened. Season with salt and pepper.
- For the cheese sauce: melt butter in a saucepan. Stir in flour and cook 1 minute. Gradually add milk, whisking until smooth. Simmer until thickened, then remove from heat and stir in mustard, cheese, salt, and pepper.
- Preheat oven to 180°C fan bake. Grease two large casserole dishes.
- Assemble each lasagne: spread bolognese on the bottom, add lasagne sheets, then a layer of cheese sauce. Repeat layers and finish with grated cheese.
- Bake one lasagne for 40–50 minutes until golden and bubbling. Rest 15 minutes before slicing.
- Cool the second lasagne, cover, and freeze unbaked.
Notes
Add mushrooms or spinach to the bolognese for extra vegetables.
Use cheddar and mozzarella for a richer cheese sauce.
Add chili flakes or Worcestershire sauce for deeper flavor.
Replace some mince with lentils for a lighter version.
Use fresh lasagne sheets for quicker cooking.
- Prep Time: 1 hour 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 8g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg
