Mum’s homemade lasagna, affectionately nicknamed “slop meat soup” in the family: layers of rich meat sauce, creamy béchamel and plenty of cheese.
Ingredients List
Method
- Preheat oven to 200°C, fan forced.
- Place eggs and flour into a stand mixer. Using the beater attachment mix for 45 seconds, speed 3. Once done, transfer to a lightly floured work surface and knead into a ball. Wrap in plastic wrap and chill in the fridge for 30 minutes.
- While the pasta dough is resting, place olive oil in a large pan and heat. Add in onion and garlic, sautéing until golden brown.
- Add the beef mince and break it up using a wooden spoon. Cook until browned all over and no pink is left.
- Once browned, add tomato paste, mixed herbs and pasta sauce. Stir to combine everything through. Place a lid on top of the pot and allow to cook on a low heat, stirring every so often.
- In a separate pot, melt the butter over a low heat. Sprinkle the flour on top and stir with a spoon to form a roux. Cook, stirring, for about 30 seconds to a minute to cook off the flour.
- Remove the pan from the heat and add in half a cup of milk, stirring to break up any lumps. Continuously add the rest of the milk, stirring to ensure a smooth, creamy texture.
- Return the pan to the heat, adjusting to medium-low. Cook the sauce, stirring frequently, until it has thickened.
- Season with cheese, salt and pepper. Stir to combine and melt the cheese. Set aside.
- Remove the pasta from the fridge and cut off a quarter of the dough. Using the heat from your hands, soften the dough and shape into a rectangle. Place the rectangle of dough through the pasta machine on the biggest setting about 4 times, then move to about half the size for a further four times, keeping it shaped as a rectangle each time. Once you can see your fingers through it, it is usually thin enough. Dust lightly with flour.
- Place a little meat sauce on the bottom of the baking dish, then cut your lasagna sheets to size and layer on top of the sauce. Add more meat sauce as well as some béchamel sauce, keeping the layers separate. Repeat, layering pasta, meat sauce and béchamel until it’s all used up.
- Once all the layers are done and the béchamel is left on top, cover with grated mozzarella and tasty cheese, ensuring an even spread of both.
- Place in the oven for 25 minutes or until the top is golden and the pasta is cooked.
- Let it sit for a couple of minutes, then cut and serve.
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