Classic Lasagne
Classic Lasagne | Recipe
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Classic Lasagne | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
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Just Spices
Cooking Time:
80 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • For the tomato sauce:

  • 8 pinches
    Italian Allrounder
     A spicy revolution for pasta & pizza £4.99 £87.54/kg incl. 0% tax, excl. shipping
    Discover more products
    Italian Allrounder
  • 2
    red onions
  • 4 cloves
    garlic
  • 3 tbsp
    olive oil
  • 1 kg
    beef mince
  • 2 tbsp
    tomato puree
  • 2 tins
    chopped tomatoes (400 g each)
  • 3 pinches
    sugar
  • 1 bunch
    flat-leaf parsley
  • red wine (optional)
  • 2 pinches
    salt, pepper

  • For the béchamel sauce:

  • 60 g
    butter
  • 60 g
    plain flour
  • 1 l
    full-fat milk
  • 4 pinches
    salt
  • 2 pinches
    pepper
  • 4 pinches
    nutmeg

  • For the lasagne:

  • 400 g
    lasagne sheets
  • 125 g
    grated Parmesan
1
For the tomato sauce, peel and finely chop the onions and garlic. Heat the olive oil in a saucepan, cook the minced beef over a medium heat until nicely browned and sizzling. Add the onions, garlic and tomato puree and cook.
2
Stir in the tin of tomatoes. Then add the Italian Allrounder, 2 pinches of salt and pepper and the sugar and allow to simmer for 30 minutes uncovered.
3
Wash, pat dry and finely chop the parsley, then stir it into the tomato sauce.
4
Preheat the oven to 200°C (top/bottom heat) or fan 180°C.
5
For the béchamel sauce, melt the butter in a saucepan over a medium heat, whisk in the flour and cook until lightly golden while stirring continuously. Gradually add the milk and bring the sauce to the boil, stirring continuously until it thickens. Season with 4 pinches of salt, 2 pinches of pepper and nutmeg.
6
Grease a large lasagne dish. Dollop a spoonful of the meat sauce on the bottom and spread out. Cover with a layer of lasagne sheets. Then add another thin layer of meat sauce, followed by a layer of béchamel sauce. Repeat until all the sheets have been used and finish with a layer of béchamel sauce.
7
Sprinkle the Parmesan over the lasagne and bake in the oven for around 30–40 minutes until golden brown on top.
Tip: For a deeper flavour, deglaze the mince with 250 ml red wine before adding in the tin of tomatoes.

Nutritional information: (Per person)

Calories
697 kcal

Carbohydrates
49 g

Protein
43 g

Fat
36 g

Method
1
For the tomato sauce, peel and finely chop the onions and garlic. Heat the olive oil in a saucepan, cook the minced beef over a medium heat until nicely browned and sizzling. Add the onions, garlic and tomato puree and cook.
2
Stir in the tin of tomatoes. Then add the Italian Allrounder, 2 pinches of salt and pepper and the sugar and allow to simmer for 30 minutes uncovered.
3
Wash, pat dry and finely chop the parsley, then stir it into the tomato sauce.
4
Preheat the oven to 200°C (top/bottom heat) or fan 180°C.
5
For the béchamel sauce, melt the butter in a saucepan over a medium heat, whisk in the flour and cook until lightly golden while stirring continuously. Gradually add the milk and bring the sauce to the boil, stirring continuously until it thickens. Season with 4 pinches of salt, 2 pinches of pepper and nutmeg.
6
Grease a large lasagne dish. Dollop a spoonful of the meat sauce on the bottom and spread out. Cover with a layer of lasagne sheets. Then add another thin layer of meat sauce, followed by a layer of béchamel sauce. Repeat until all the sheets have been used and finish with a layer of béchamel sauce.
7
Sprinkle the Parmesan over the lasagne and bake in the oven for around 30–40 minutes until golden brown on top.
Tip: For a deeper flavour, deglaze the mince with 250 ml red wine before adding in the tin of tomatoes.

Nutritional information: (Per person)

Calories
697 kcal

Carbohydrates
49 g

Protein
43 g

Fat
36 g

Classic lasagne recipe

It’s one of those classic dishes every home cook needs in their repertoire. Don’t scrimp on the olive oil – this is not a low-calorie dish, nor does it claim to be. But it is undeniably delicious, with our wonderful seasoning blend, the Italian Allrounder. This spice mix contains all the herbs and spices you need to deliver on taste but with less hassle. A good spoonful or two is all you need to wow your guests and indulge in this wonderful recipe.

 

More lasagne recipes 

We love lasagne – in all its guises! Have you tried our pumpkin lasagne? Or this courgette lasagne? And not forgetting our vegetarian friends – this vegan lasagne is packed with veg and will definitely hit the spot, no matter your dietary preferences!

Ingredients

Persons

  • For the tomato sauce:

  • 8 pinches
    Italian Allrounder
     A spicy revolution for pasta & pizza £4.99 £87.54/kg incl. 0% tax, excl. shipping
    Discover more products
    Italian Allrounder
  • 2
    red onions
  • 4 cloves
    garlic
  • 3 tbsp
    olive oil
  • 1 kg
    beef mince
  • 2 tbsp
    tomato puree
  • 2 tins
    chopped tomatoes (400 g each)
  • 3 pinches
    sugar
  • 1 bunch
    flat-leaf parsley
  • red wine (optional)
  • 2 pinches
    salt, pepper

  • For the béchamel sauce:

  • 60 g
    butter
  • 60 g
    plain flour
  • 1 l
    full-fat milk
  • 4 pinches
    salt
  • 2 pinches
    pepper
  • 4 pinches
    nutmeg

  • For the lasagne:

  • 400 g
    lasagne sheets
  • 125 g
    grated Parmesan

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