My Lasagne


2 tbsp olive oil
500g Beef Mince (I used Cleavers Organic)
480g jar Napoli pasta sauce (I use my own Napoli Sauce by Tim Bone)
250g dried lasagne sheets
100g baby spinach
500g butternut pumpkin, peeled, deseeded and thinly sliced
2 cups pizza blend grated cheese


1. Preheat oven to 200° C
3. Heat a large frying pan over medium-high heat. Add the olive oil and fry the beef mince, stirring until brown. Add Napoli Sauce and mix to combine. Allow to simmer for 5 minutes. Remove from the heat and set aside.
3. For the bechamel, to a pot, add the milk, peppercorns, nutmeg, parsley, bay leaves, garlic and onion. Heat over medium heat and turn the heat off just before the milk starts to boil. Set aside for 10 minutes to let the milk infuse.
4. Strain the milk into a separate bowl, discarding the infusion ingredients. Heat a separate pot over medium heat and add the butter. When the butter is melted and foamy, add the flour and cook stirring for a minute or two to cook out the flour flavour. Turn off the heat.
5. Add the milk mixture a quarter at a time, stirring between each addition until smooth. When all the milk has been added, turn the heat back on to medium and cook, stirring until the bechamel is thick and glossy. Turn off the heat and set aside.
6. To build the lasagne, in a large oven dish, place a layer of the beef mix on the bottom, layer the lasagne sheets, bechamel, pumpkin and spinach and repeat 3 times. Finish with a layer of bechamel and grated cheese.
7. Bake in the oven for 45 minutes or until the cheese is melted golden.

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