How To Make Lasagne

The secret of a great lasagne is to start with nice and fresh, homemade bolognaise and homemade béchamel sauce. It’s a great idea to make your bolognaise up to two days ahead, this way the flavours have time to develop. For a great bolognaise, cook the minced beef with some chopped onions, garlic, chopped tomatoes and a Knorr Spaghetti Bolognaise Dry Cook-In Sauce. You should store the bolognaise in the refrigerator once cooked. Re-heat before using in the lasagne.

Tips On Béchamel Sauce:
Make the roux by combining melted Stork Margarine with some flour in a very gently heated pan. Gradually whisk in the milk in order to thin out the roux slowly and evenly, avoiding lumps. Remove from heat, and slowly whisk in remaining milk before returning to the heat. Keep stirring constantly until thickened and smooth. Remember, don’t leave unattended for a moment or the sauce will burn.

The more time you take adding the milk little by little and stirring really well the smoother your sauce will be. It takes time but the results are fantastic! If your sauce is lumpy don’t worry, just pass through a sieve and place back onto gentle heat before serving. Alternatively, for an easy lump free sauce why not use the all in one method: Simply put milk in a saucepan, with the flour and Stork Margarine and bring everything gradually up to a gentle simmer, whisking continuously, until the sauce has thickened and becomes smooth and glossy.

Putting It All Together:
For lasagne you need two or three layers of lasagne pasta sheets in total. The more lasagne sheets you have the better the shape and less likely it is to fall apart when served. To assemble the lasagne, lightly oil a casserole dish. Spoon some of the bolognaise sauce into the base of the dish then cover with a layer of lasagne sheets.

Drizzle over some of the white sauce. Add some grated Mozzarrella cheese. Repeat to make as many layers as desired then cover with the remaining white sauce. Sprinkle with some grated Parmesan, then bake the lasagne in the oven until it is bubbling and browned with a slightly crisp top.

For a Mexican twist on classic lasagne, why not try our Layered Mexican Lasagne Recipe?

What makes this recipe stand out is its use of flour tortillas instead of pasta sheets. Fill each tortilla layer with a delicious mixture of red kidney beans, beef mince, tomatoes and corn. Don’t forget Knorr Spaghetti Bolognaise Dry Cook-in-Sauce to enhance the rich flavour of these ingredients. A refreshing, creamy layer of sour cream is added at the top, with a sprinkling of Cheddar cheese.