Cheesy bechamel and rich bolognaise make this shortcut lasagne a new weeknight fave.
- Heat the oil in a large saucepan over medium-high heat. Add the mince and cook, stirring, for 3-4 minutes or until browned. Transfer to a bowl. Add the pancetta, onion, carrot, celery and garlic to pan and cook, stirring, for 3 minutes or until softened. Return mince to pan with stock, tomato paste, bay leaf and half the pasta sauce. Bring to the boil. Cover and simmer for 20 minutes. Season.
- Meanwhile, fill a large bowl with cold water and ice cubes. Cook the pasta sheets, in 3-4 batches, in a large saucepan of boiling water for 4 minutes or until just starting to soften. Use a large slotted spoon to transfer to the bowl of water. This stops the cooking process.
- Spoon half the remaining pasta sauce over the base of a 6.5cm-deep 19cm (base measurement) ovenproof frying pan. Top with a quarter of the pasta. Top with a third of the mince mixture. Repeat the layers with the pasta and remaining mince mixture, finishing with a loose layer of pasta on top. Top with the remaining tomato pasta sauce.
- Bring the lasagne to a gentle simmer over medium heat. Reduce heat to medium-low and carefully cover the frying pan with a layer of foil to seal. Cook for 20 minutes. Remove from the heat and discard the foil.
- Meanwhile, for the bechamel, melt butter in a small saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Remove from heat. Gradually stir in milk until smooth. Stir over medium heat for 3 minutes or until thickened. Stir in the combined cheese. Season. Cover the surface of the bechamel with plastic wrap to prevent a skin forming.
- Preheat grill on high. Top lasagne with the bechamel and sprinkle with mozzarella. Grill, rotating the pan occasionally, for 7 minutes or until golden. Top with herbs.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set