Ingredients
For the Meat Sauce
For the Béchamel Sauce
For Assembly
Method
Step 1
Heat the olive oil in a large saucepan over medium heat.
Step 2
Add the onion, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened.
Step 3
Add the garlic and cook for 1 minute until fragrant.
Step 4
Add the beef mince and cook for 6 to 8 minutes, breaking it up with a spoon, until browned.
Step 5
Stir in the tomato purée and cook for 1 minute.
Step 6
Add the chopped tomatoes, beef stock, oregano, basil, salt, and black pepper. Stir well.
Step 7
Reduce the heat to low and simmer for 25 to 30 minutes, stirring occasionally, until the sauce has thickened.
Step 8
While the meat sauce cooks, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat.
Step 9
Add the flour and whisk continuously for 1 to 2 minutes to form a smooth paste.
Step 10
Gradually whisk in the milk a little at a time until smooth and lump-free.
Step 11
Cook for 5 to 7 minutes, stirring constantly, until the sauce thickens.
Step 12
Season with the salt and nutmeg, then remove from the heat.
Step 13
Preheat the oven to 180°C fan (200°C conventional).
Step 14
Spread a thin layer of meat sauce over the bottom of a baking dish.
Step 15
Arrange a layer of lasagne sheets over the sauce.
Step 16
Spread over a layer of meat sauce followed by a layer of béchamel sauce.
Step 17
Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce on top.
Step 18
Sprinkle the mozzarella and Parmesan evenly over the surface.
Step 19
Bake for 35 to 40 minutes until golden brown and bubbling.
Step 20
Remove from the oven and leave to rest for 10 minutes before slicing and serving.
Prep Time
25 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 35 minutes
