RITA & NLV’S Famous Lasagne Recipe

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Rita’s famous lasagne

  • 3 tbsp olive oil

  • 1 onion, chopped

  • 6 cloves of garlic, crushed

  • 500g beef mince

  • 500g pork mince

  • 1 tbsp sugar

  • 1 tbsp salt

  • 1 tbsp dried basil leaves

  • 1 beef style stock cube

  • 700g Tomato Passata

  • Tin finely chopped tomatoes 400g

  • 4 sprigs of rosemary, 8cm long

  • Splash of balsamic vinegar

  • Olive oil spray

  • 250g quality dried lasagne pasta sheets

  • 3 cups tasty cheese, coarsely grated

  • 50g butter

  • 1/4 cup plain flour

  • 2 1/2 cups milk

  1. Preheat oven to 180°C fan forced.

  2. Add olive oil to a large saucepan. Once oil is lightly sizzling, add onion and garlic. Stir continuously until onions are translucent. Add the mince and cook until browned, stirring often.

  3. Add sugar, salt and basil, stir. Add stock cube and push against the base of the pan until it disintegrates. Pour in passata, and add tomatoes. Fill passata jar and tomato can with water to one-quarter full, swirl vigorously, and pour into pan. Add rosemary sprigs and a splash of balsamic vinegar.

  4. Bring to the boil, add a lid to the saucepan and simmer for 30-60 minutes, stirring occasionally, and removing lid halfway through.

  5. To make the bechamel sauce Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk.
    Bring to the boil. Reduce heat to medium. Cook, stirring, for 4 to 5 minutes or until mixture thickens. Season with salt and pepper.

  6. Spray a lasagne dish with oil (Rita’s favourite dish is 23cm x 33cm). Add a thin, even layer of the mince mix to cover the base, then add a layer of lasagne sheets on top to cover the mince mix. Add a thin, even layer of mince mix to fully cover the lasagne sheets. Continue layering alternative layers of mince mix and lasagne sheets, finishing with a thin layer of mince mix. Pour bechamel sauce over the top and spread evenly. Spread cheese evenly on top.

  7. Cook in oven for 30 minutes. Remove from oven. To test if lasagne is cooked, insert a skewer into the lasagne. If skewer penetrates easily, the lasagne is cooked. If not, return to oven, and retest every 5 minutes. Allow lasagne to rest for at least 10 minutes before serving.

This recipe was adapted from the original recipe ‘Rita’s famous lasagne’ on taste.com.au

David Fairs