Who doesn’t love a homemade classic lasagne? We decided it’s the nutmeg in the white sauce and the rich meat sauce that makes this lasagna recipe just so good.  It’s a bit of work but tastes so good. Plus if you make a double quantity you can cut it in portions and it freezes really well.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

classic lasagne

• 750g Ritchies beef  mince or a 50/50 mix of beef and pork mince
• 2 medium onions diced
• 4 medium garlic cloves finely chopped
• 8 stalks of fresh thyme or 2 teaspoons dried thyme leaves.
• 3 bay leaves
• 1 700g bottle tomato passata
• 4 cups (1 litre) beef stock
• 2 teaspoons dark brown sugar
• sea salt and freshly ground black pepper.
• 12 sheets dried lasagne

White sauce

• 50g butter
• 3 tablespoons plain flour
• 2 cups milk
• 1 cup water
• 2 bay leaves
• 1 teaspoon nutmeg
• Topping
• ½ cup of grated tasty cheese

classic lasagne method

In large sauté or frying pan on a medium low heat, add the olive oil and diced onion.  Cook, stirring occasionally, for about 4-5 minutes until soft and just starting to change colour.  Add the garlic and cook for another minute. Turn the heat up to medium high, add the beef mince, stirring rapidly for about 8-10 minutes or until the mince turns colour (the onion and garlic will combine with the mince as you do this)

Pour in the tomato passata, stock and add the herbs and brown sugar. Bring to the boil then turn the heat down to a low simmer and cook for about 45 minutes, stirring every 10-15 minutes until the sauce is reduced, thick and shiny. Season to taste.

Preheat your oven to 180^oC

In a large heavy saucepan on a medium low heat, add the butter and let it melt. Stir in the flour and cook stirring all time time for about 2-3 minutes. Pour in the stock and milk and whisk rapidly until you have a smooth mixture. Add the bay leaves, nut meg and turn up the heat to medium stirring or whisking regularly to stop lumps forming until the sauce starts to thicken. Allow to cook for another 2-3 minutes.

Now your ready to assemble the Lasagne.

In a 22x 22x5cm oven proof dish, spread a third of the meat sauce on the base of the dish drizzle with a quarter of the white sauce. Top with a layer of lasagna sheets. Repeat 2 more times finish with a layer of lasagna.

Spread the last layer of pasta with the last of the white sauce sprinkle with grated cheese and bake it the hot oven for about ½ an hour or until dark brown and bubbling.

Serve hot with crusty bread and a green salad.

Serves 6. Preparation time 20 minutes. Cooking time 1.5 hours