Lip-licking Lazy Day Lasagna Recipe

I love lasagna and find it one of those truly addictive foods, and for this reason I seldom make it. I’ve actually had a packet of lasagna sheets sitting in the pantry for months, and the other day I bought another packet on special. So I thought it was a good excuse to make lasagna! Usually I make up the recipe as I go, but this time I followed the recipe on the packet.  It’s called ‘Nonna’s Lasagna Bolognese’, from the Rinoldi 10 sheet (250g) pack. It was delicious! Here’s the recipe, with a few tweaks that I made to suit the ingredients I had on hand.

Bolognese Sauce
2 tablespoons olive oil
350g minced lamb (recipe asked for 500g beef; had none)
1 onion, finely diced
2 cloves onion, finely diced
2 x 400g tins diced roma tomatoes
100g tomato paste
1 large tin of mushrooms in butter sauce (recipe asked for 100g mushrooms, chopped; had none)
4 teaspoons dried oregano (recipe asked for 2, but 4 tasted better)
1 teaspoon basil (had none; used dried basil mint instead)
1 teaspoon fresh rosemary, finely chopped (recipe asked for 1/2 teaspoon dried; didn’t have any!)
1 teaspoon salt
1 teaspoon chicken stock powder (my addition)
1 teaspoon sugar (my addition)
generous grinding of black pepper
Cheese Sauce
60g butter
1/3 cup plain flour
3-4 cups milk
2/3 cup dried parmesan (recipe asked for 1 cup shredded cheddar; had none)
1/4 cup blue vein cheese (recipe asked for 1/4 cup shredded parmesan; had none)
salt & pepper to taste
Additional ingredients
1x 250g packet Rinoldi lasagna sheets (any brand would do)
extra dried parmesan to garnish (shredded cheddar also good)
Bolognese sauce
  1. Heat oil in a large saucepan.
  2. Add the onion and fry for a minute or two.
  3. Add the meat and tomato paste and fry for a few minutes, until meat is cooked. Stir well to break up any lumps.
  4. Add all the remaining ingredients.
  5. Bring to the boil.
  6. Cover and gently simmer for 30 minutes, stirring occasionally.
  7. Cover and keep warm.
Cheese sauce
  1. Melt the butter in a medium saucepan over low heat.
  2. Stir in the flour until smooth, then cook gently for a few minutes, stirring constantly.
  3. Add milk gradually, constantly stirring to remove any lumps. I used a whisk at this point to get the mixture smooth.
  4. Bring to a simmer, stirring constantly until it gets smooth and thickens.
  5. Lower the heat and add the remaining ingredients, stirring well until cheeses are melted.
  6. Check seasoning and adjust if necessary.
  7. Turn off heat and cover.
  1. Arrange 3 lasagna sheets over the base of a baking dish approx. 23cm x 33cm x 6cm.
  2. Carefully spoon some of the bolognese sauce over the sheets, spreading as evenly as possible to the edges of the dish.
  3. Top with some spoonfuls of white sauce.
  4. Repeat these 3 layers twice.
  5. Top with remaining pasta sheets, meat sauce & cheese sauce.
  6. Sprinkle with parmesan cheese and/or a grating of cheddar.
  7. Bake in a preheated oven at approx 180C for 50 minutes, or until pasta is cooked & top is golden. Cover with foil if top is browing too quickly.
  8. Stand for 10 minutes before serving.
  9. I served this garnished with a salad of mixed lettuce leaves, diced tomato and cucumber, and a light drizzling of ranch dressing.



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