Ingredients (serves 4)

• 500g Beef Mince
• 1 Onion
• 2 sticks Celery
• 2 cloves Garlic
• 125mL Red or White Wine
• 1 pinch Salt and White Pepper
• 1/4 tsp Grated Nutmeg
• 500mL Vegetable Stock
• 400g Tinned Tomatoes
• 2 tbsp Tomato Paste
• 3 sprigs Thyme
• 2 Bay Leaves
• 6-8 Fresh or Dried Lasagne Sheets
• For Béchamel Sauce
• 400 mL Milk
• 40g Flour
• 40g Butter
• 1 pinch Salt and White Pepper
• Parmesan Cheese

Method

1. Finely chop onion, celery and garlic. Sweat over medium heat until translucent. Add beef and fry, breaking meat up into small clumps. Increase heat and add wine so it bubbles up. Add nutmeg, pepper, tomatoes, tomato paste, thyme (leaves only), bay leaf and stock. Bring to boil, then reduce heat and cook 1-1.5 hours to reduce and thicken. Season with salt and pepper. Remove bay leaves.
2. For béchamel sauce, melt butter over medium heat. Add flour all in one go and cook, stirring constantly, to cook flour and form a smooth roux. Flour and butter should bubble and boil. Add milk, whisking continuously until sauce boils, thickens and is very smooth. Season with salt and white pepper.
3. To make lasagne: grease trays with spray oil. Add 2-3 tbs meat sauce to bottom of tray so first layer of lasagne sheets are not sitting directly on bottom of tray. Layer with lasagne sheets, meat sauce, lasagne sheets, meat sauce, and lasagne sheets. Finish with béchamel sauce to cover top layer of pasta. Sprinkle with parmesan cheese and any remaining thyme leaves.
4. Cook in a 180 degrees celcius oven for around 30 minutes until top is golden brown and bubbling.

Notes

This traditional beef lasagne recipe is one of our absolute best-sellers at https://www.dinneronthetable.com.au/