Ingredients
Directions
- 1
Finely dice all the vegetables (or use a food processor to save time). Preheat your oven to 200°C fan.
- 2
Heat olive oil in a large pan over medium heat. Sauté the diced veg with a pinch of salt for 10 minutes, stirring occasionally, until softened and starting to caramelise.
- 3
Add the mince, tomato puree, balsamic vinegar & rosemary. Cook for another 10 minutes on high heat, breaking up the mince with a spoon until browned.
- 4
If it sticks, add a splash of water to deglaze the pan. Pour in the passata and fill the passata tin with water, adding that as well.
- 5
Stir in the stock pots, lentils, salt & pepper. Bring to a simmer, and let it cook for about 15/20 minutes, reducing until thickened.
- 6
In a separate pan, heat the olive oil and stir in the flour. Cook for 3 minutes over low heat, stirring continuously.
- 7
Gradually whisk in the milk, about 200ml at a time, allowing the sauce to thicken before adding more.
- 8
Once all the milk is added, simmer for 5 minutes until thickened slightly.
- 9
Stir in the cheese, salt, pepper, & bouillon or stock cube, simmer for 5 mins.
- 10
Start with a layer of the ragu sauce in your baking dish, followed by a few spoonfuls of béchamel, a fine grating of parmesan, and a layer of lasagne sheets.
- 11
Repeat this process twice more (for a total of 3 layers).
- 12
Finish by pouring the remaining béchamel on top of the final layer of pasta.
- 13
Add a crack of black pepper and a final sprinkle of cheese.
- 14
Cover the dish with foil and bake at 200°C fan for 20 minutes.
- 15
Then, uncover and bake for another 15 minutes until golden and bubbling.
- 16
Allow the lasagne to rest for 10 minutes before serving.
