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350g fresh lasagne sheets ½ recipe Bolognese Sauce 1 cup torn basil leaves (optional) 1 cup grated tasty cheese White Sauce 70g butter ½ cup flour ½ tsp finely grated nutmeg 3 cups whole milk
© Annabel Langbein Media
To make the White Sauce, melt butter in a medium pot until sizzling but not brown. Add flour and stir over heat for 1 minute. Add nutmeg and 1 cup of milk, stirring continuously until sauce starts to thicken. Add remainder of the milk and continue stirring until a thick, smooth sauce is produced. Season to taste with salt and pepper.
To make the Beef Lasagne, preheat oven to 180˚C fanbake. Spread 2 tablespoons of White Sauce on the base of a lasagne dish (about 25cm x 30cm). Layer a third of the lasagne sheets over the White Sauce and top with half of the Bolognese Sauce and half the basil leaves, if using. Spread 1 cup White Sauce on top, layer with a third more lasagne sheets, the remaining Bolognese Sauce, the rest of the basil leaves, if using, and another cup of White Sauce. Top with the remaining lasagne sheets and White Sauce. Sprinkle with grated cheese and cover with tinfoil. Bake for 40 minutes then uncover and bake a further 15 minutes until golden brown and cooked through.
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