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  • Australian Women’s Weekly NZ

    Lasagne love

    Jul 17, 2019 4 minutes

    Classic lasagne

    SERVES 8 PREP AND COOK TIME 1 HOUR 30 MINUTES

    2 teaspoons olive oil
    1 medium (150g) brown onion, chopped finely
    1 trimmed (100g) celery stalk, chopped finely
    650g pork and veal mince
    2 cloves garlic, crushed
    2 anchovies, chopped
    ¼ cup (70g) tomato paste
    800g canned crushed tomatoes
    1 medium (120g) carrot, grated finely
    1 cinnamon stick
    2 bay leaves
    1 teaspoon dried oregano leaves
    1½ cups (375ml) beef stock
    ½ cup coarsely chopped fresh flat-leaf parsley or basil
    2 ½ cups (200g) finely grated parmesan
    375g fresh lasagne pasta sheets

    BECHAMEL SAUCE

    125g butter
    ¾ cup (110g) plain flour
    1.25 litres (5 cups) hot milk

    Heat oil in large heavy-based frying pan over medium heat; cook onion and celery, stirring, for 10 minutes or until vegetables soften. Add

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