Ingredients

• 500g beef mince
  
• 2 finely chopped carrots
• 4 finely chopped celery sticks
• 2 finely chopped medium onions
• pasta sheets
• 1 tin tomato
• finely chopped bunch of sage (optional)
• pinch of chili (optional)
  
• 4 bay leaf
• 3 teaspoons oregano
  
• bunch of fresh basil - half chopped half whole
  
• 2 teaspoons minced garlic
• 1/4 cream
• 1 cup chicken stock
• half a wedge of parmesan finely grated
• 1/2 cup milk
• splash of white wine or rice wine vinegar
  

Method

1. heat up a heavy large saucepan/pot
2. brown off the mince using olive oil. Add a pinch of salt
3. remove the mince from the pot, put aside
4. saute the onions in the pot with oil and and salt until soft
5. add celery, carrot and garlic to onions cook down to remove excess moisture
6. add oregano and a pinch chili (chili optional)
7. splash in wine/or rice wine and using the liquid scratch off the flavors burnt into the sides and bottom of the pot
8. add mince back to the pot and stir and simmer for 5 minutes
9. add chicken stock, tomatoes, sage, whole basil, bay leaf, and 1/2 cup of milk stir together.
10. simmer for 1 hours on low heat with lid on.
    
11. simmer for 1 hour with lid off. By then end of 2 hours it should have reduced liquid and be a moist well combined mince
12. during this waiting time make pasta, if making fresh pasta.
    
13. remove all the whole herbs (bay leaf and basil)
14. pre-heat oven to 170c
    
15. add cream and Parmesan stir to combine. Should be a rich orange colour after adding the cream
16. taste now! salt to taste, or add more Parmesan to your liking
17. add freshly chopped basil now
18. leave to simmer while making Bechamel sauce
19. construct the lasagna starting with a thin layer of meat, then pasta aim for minimal overlap of pasta sheets, and then meat again. Repeat until full. On the final layer place a generous amount of Bechamel sauce.
    
20. cooking in a medium oven (170c) for 30minutes

Notes

If you have left over ricotta or mozzarella spread between meat and pasta for an extra rich moist lasagna.

Alternate the direction of the pasta sheets in the layer for better stability when cut.

Related Recipes

Bechamel Sauce