Easy Lasagna Recipe – How to Make Lasagna (VIDEO)

Is there anything more delicious & comforting than lasagna? I don’t think so 😉 This is my easy lasagna recipe which is quicker than most traditional lasagna recipes because I always use fresh lasagna pasta sheets, which take half the time to cook than the dried varieties. Of course if you can’t get fresh lasagna sheets, then you can pre-cook dried lasagna sheets ot just use dried pasta sheets & adjust the cooking time accordingly. Fresh lasagna sheets are also much easier to cut to the shape of your baking tray.

This recipe for lasagna uses leek, as I love the flavour, but you can substitute with an onion. I’m using just ground beef in this classic lasagna recipe, but you can use mix it up by adding ground pork or sausage meat. Homemade lasagna is 100X better than anything you’ll buy from the supermarket & this meat lasagna recipe will be a BIG hit with your friends & family. It is a simple lasagna recipe that takes a bit of time to prepare, but it is worth it 🙂

INGREDIENTS (Serves 4)

2 litre 9″ x 9″ x 2″ baking tray
1 packet fresh lasagna sheets (if using dried lasagna sheets, cook according to packet instructions)

For Meat Sauce

500g pack beef mince (Preferably steak mince 10% fat)
2 tablespoons olive oil
1 leek – finely chopped
1 stick celery – finely chopped
1 carrot – coarsely grated
3 cloves garlic – finely sliced
100g smoked bacon or pancetta – finely chopped
2 x 400g cans passata or chopped tomatoes
1 tablespoon tomato puree
Handful of fresh basil – coarsely chopped
Salt & black pepper
1 teaspoon sugar

For Cheese Sauce

50g/2oz butter
50g/2oz plain flour
750ml/1¼ pints hot milk
1 teaspoon Dijon mustard
2 bay leaves
3 cloves
50g/2oz parmesan cheese – grated
75g/3oz Cheddar cheese – grated
Seasoning – salt, black pepper & pinch of nutmeg

For topping

50g/2oz parmesan cheese – grated
50g/2oz Cheddar cheese – grated
1 ball of Mozzarella cheese – finely sliced
Nutmeg – freshly grated (Optional)

METHOD

STEP 1:Put the milk, onion, bay leaves & cloves into a saucepan & bring gently to the boil. Turn off the heat & set aside to infuse.

STEP 2: Heat the oil in a large pan over a medium heat. Add the ground beef & cook until brown. Remove cooked meat to a plate, keeping some oil in the pan.

STEP 3: Add the celery, leek, carrot, garlic & bacon to the same pan. Gently cook together on a medium heat until the vegetables are soft & lightly coloured.

STEP 4: Add the tomatoes, salt, pepper, sugar & tomato puree to the pan. Cook gently until sauce is thick (about 10 minutes). Add the cooked beef & basil. Mix together well & remove from heat.

STEP 5: Strain the milk into a jug. Melt the butter in a new pan over a low heat. Add the flour & stir continuously to form a smooth paste. Cook gently for 1-2 mins. Add the milk gradually using a whisk to make a smooth sauce. Mix in the cheese & add the seasoning.

STEP 6: Spread one third of the meat sauce evenly to the bottom of the baking tray. Add a single layer of pasta sheets to fit tray. Spoon another one third of the meat sauce on top & cover with a quarter of the cheese sauce. Repeat one more time. Add a final layer of pasta sheets & cover with the remaining cheese sauce. Cover with cheese & bake in oven for 30 mins.

EASY LASAGNA RECIPE – HOW TO MAKE LASAGNA.