This Classic Lasagne recipe is comfort food at its best

45 ml olive oil
2 large onions, chopped
4 garlic cloves, chopped
2 carrots, grated
2 celery sticks, chopped
30 ml Italian parsley, chopped
1 kg mince
30 ml chutney
2 x 410 g Rhodes Tomato & Onion Mix
115 g Rhodes Tomato Paste
250 ml red wine or stock
Lasagne pasta sheets
500 ml Cheddar cheese, grated
Salt and freshly ground black pepper

White Sauce (300ml)
80 g butter
80 ml flour
250-300 ml milk
5 ml salt

How to
Heat the olive oil in a large saucepan and fry the onions, garlic, carrots and celery for about 5 minutes. Add the parsley and mince and fry until just cooked. Add the salt, pepper, chutney, Rhodes Tomato & Onion Mix, Rhodes Tomato Paste and red wine and simmer for 1-2 hours. Preheat the oven and grease a large oven dish.

To make the white sauce heat the butter in a medium sized saucepan and add the flour. Stir until the sauce forms a paste (roux); stir for 3 minutes or until the roux bubbles. Add the salt and some of the milk and stir until the mixture is thick and smooth. Then add the rest of the milk, bring to the boil, lower the heat and simmer until cooked.

Now spoon a layer of white sauce on the bottom and cover the sauce with a layer of pasta sheets. Spoon some of the mince sauce on top of the pasta and continue alternating the rest of the ingredients, ending with white sauce. Cover the final layer of white sauce with the grated cheese and bake for about 40 minutes or until done.

Recipe and video provided courtesy of I Love Cooking.

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