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Classic lasagne

Recipe from: 7 December 2015
recipe, lasagne,dinner

Ingredients 18
Servings 12
Time 01:00


  • 15
    each olive oil and butter
  • 250
    smoked bacon, diced
  • 400
    mixed mushrooms, sliced
  • 1
    large onion, chopped
  • 2
    medium carrots, peeled and chopped
  • 2
    celery stalks, chopped
  • 500
  • 240
    marinated sun-dried tomatoes
  • 30
    fresh origanum leaves
  • 1x 420
    can of tomatoes
  • 250-500
    lasagne sheets
  • 60
  • 60
  • 1
    hot milk
  • 1
    bay leaf
  • freshly grated nutmeg
  • 500
    grated mature Cheddar cheese


Preheat the oven to 180°C.

Melt the butter and oil in a pan and fry the bacon until crispy. Remove and fry the mushrooms in the same pan until golden brown. Remove and then fry the onion, carrots and celery together until glossy. Remove and fry the mince until brown; all the time loosening the meat with a spatula. Season well with salt and pepper. Add the sun-dried tomatoes and half of the marinade, followed by the oregano and tomatoes as well as the fried bacon and vegetables. Simmer for at least 30 minutes. Allow to cool slightly.

Make the white sauce Heat the butter in a saucepan until melted, stir in the flour and cook over medium heat for a minute. Stir in the milk slowly and mix with a balloon whisk until smooth. Season with the bay leaf, nutmeg, salt and pepper, and continue beating over medium heat until the sauce thickens and boils. Stir in half the cheese and allow it to cool slightly.

Construct the lasagne. Spread a thin layer of white sauce over the bottom of a 20 x 30cm ovenproof dish and place a layer of lasagne sheets on top; make sure the sheets overlap only slightly. Follow with layers of mincemeat, white sauce, pasta, etc, until the dish is full.

Finish with a layer of white sauce and sprinkle with the remaining cheese. Bake the lasagne for about 1 hour or until golden brown and cooked through.

All this meal needs now is a glass of good red wine and a fresh green salad!

Words and image: Home magazine.

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