Finally I get the chance to share this traditional beef lasagna recipe with all of you! This recipe is the one me and my husband always uses since I can remember! It’s a family favourite and it has creeped into the hearts and homes of our friends too!
It’s the original recipe from Fattis & Monis! You won’t get a recipe close to this one or as tasty!
250g lasagna sheets
3 tbsp cooking oil
125g streaky bacon/bacon pieces, finely chopped
1 large onion, chopped
2 cloves garlic, crushed (I use 2 tsp ready-crushed fresh garlic)
1 carrot, scraped and finely chopped
2 stalks celery, finely chopped
750g beef or lamb mince
1 x 410g tin tomatoes, peeled and chopped
1 x 160g tin tomato paste
1 cup white wine
1 cup chicken or beef stock
1 tsp oreganum
1 tsp sweet basil
2 bay leaves
Salt & pepper to taste
1/2 cup flour
4 cups (1 litre) milk
salt & pepper to taste
1/2 cup cheese
Heat oil in a large pot and fry bacon, onion, garlic, carrot and celery for 5 minutes. Add mince and brown, breaking up with a fork until crumbling.
Add tomatoes, tomato paste, wine, stock, herbs, bay leaves and seasoning. Simmer on low heat for 1 hour, adding more water if mixture cooks dry.
Make a white sauce by melting butter in another pot. Stir in flour for 1 minute. Gradually stir in milk until mixture is smooth and thickened. Season to taste, add cheese and stir until melted.
In an oven proof dish, layer white sauce, lasagna, meat sauce and lasagna. Continue in this fashion, ending with a thick layer of white sauce. Sprinkle with cheese and paprika for topping. Stand for 30 – 40 minutes before baking in a preheated oven at 180ºC for about 30 minutes.
Stand in a warming drawer for a further 10 minutes before serving.