About the Recipe
Author:
Pat
This hearty Lasagne uses lamb Bolognese for a flavourful twist, bringing rich depth to every bite. Perfect for a winter night, it combines savoury layers of lamb, green beans, pasta, creamy béchamel and cheese. This recipe also freezes well for make-ahead lunches.
Ingredients
Prepare ahead
1 batch of Bolognese Sauce
Lasagne
100g butter
1/2 cup plain flour
1 cup milk (approximately)
12 large Lasagne sheets
500g stringless beans, washed, trimmed and halved
200g grated cheese (we use 3 cheese shredded mix)
To serve
Leafy salad
Preparation
Prepare a batch of Bolognese Sauce. While it is simmering, begin preparing the béchamel / white sauce:
Melt butter in a medium saucepan on low heat. Add flour and mix into a stiff paste with a spatula – this should resemble playdough and pull away from the pot in a neat lump.
Mix in approximately a quarter of the milk. Attempt to keep mixture smooth by stirring constantly, ensuring no hot spots develop which will burn the mixture. As the flour absorbs the milk and cooks, the mixture will stiffen up again. Don't panic if lumps develop, just keep stirring and cooking until all the lumps combine into one big one! It is then time to add more milk and repeat. The béchamel should have doubled in volume and be smooth and creamy once finished. Set aside.
To assemble, line the base of your Lasagne dish with 4 uncooked lasagne sheets. Spoon in some bolognaise sauce and spread evenly. This layer should be 1.5cm thick or so. Lay half the beans onto the sauce. Cover that first layer with 4 more Lasagne sheets, Bolognese sauce and finishing again with beans.
Cover with a third and final layer of uncooked Lasagne sheets. Pour the béchamel on top and spread evenly. This should be roughly level with the top of your Lasagne dish. Freeze any leftover bolognaise sauce for one of those nights that no-one can be bothered cooking. Top the béchamel with the grated cheese.
Bake at 180C (160C fan forced) for 40 mins or until cheese is nicely browned. Allow to rest for 10 mins out of the oven before serving with a leafy salad.
Cover any leftovers to reheat later – reheated Lasagne tastes even better than fresh out of the oven! We also freeze for future lunches or lazy dinners.