2 Tablespoons olive oil

2 carrots, peeled, finely chopped

2 garlic cloves, thinly sliced

900g beef mince

125ml (1/2 cup) white wine

1 tablespoon tomato paste

1 x 700g passata

1 x 400g can diced tomatoes

1 chicken stock cube

1 sprig fresh continental parsley

1 dried bay leaf

½ teaspoon sugar

100g (1 cup) coarsely grated mozzarella

70g (1 cup) coarsely grated parmesan

1 x 250g pkt dried lasagne sheets

1 egg lightly whisked

Bechamel Sauce

1L (4 cups) milk

½ brown onion

2 sprigs fresh continental parsley

2 dried bay leaves

6 whole black peppercorns

50g butter

1/3 cup plain flour

½ cup coarsely grated parmesan

Pinch of freshly grated nutmeg

White pepper



  1. Heat the oil in a large saucepan over medium heat.
  2. Add the carrot, onion, celery and garlic and cook, stirring occasionally, for 5 minutes or until soft.
  3. Increase heat to high.
  4. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
  5. Add the wine and cook, stirring, for 3 minutes.
  6. Stir in the tomato paste.
  7. Add the passata, can of tomatoes, stock cube, parsley, bay leaf and sugar. Season with salt and pepper.
  8. Bring to a simmer and cook for 40 minutes or until the sauce thickens.
  9. Meanwhile, to make the bechamel, place the milk, onion, parsley, bay leaves and peppercorns in a large saucepan over medium heat.
  10. Bring to a simmer.
  11. Set aside for 10 minutes to infuse.
  12. Strain the milk mixture through a fine sieve into a large heatproof jug. Discard the onion, parsley, bay leaves and peppercorns.
  13. Melt the butter in a large saucepan over medium- high heat until foaming.
  14. Add the flour and cook stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of pan. Remove from heat.
  15. Gradually pour in half the milk, whisking constantly until smooth.
  16. Gradually add the remaining milk, whisking until smooth.
  17. Place over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon.
  18. Stir in the parmesan. Taste and season with nutmeg, salt and white pepper.
  19. Preheat oven to 200°C.
  20. Combine the mozzarella and parmesan in a small bowl.
  21. Spread ¾ cup of mince mixture over the base of a 2.5L capacity oven proof dish. Top with one-fifth of the lasagne sheets, ¾ cup of mince mixture and ½ cup of bechamel. Sprinkle with ¼ cup of mozzarella mixture and 1 tablespoon of egg. Top with one-quarter of the remaining lasagne sheets and press down gently.
  22. Continue layering with remaining mince mixture, bechamel, mozzarella mixture, egg and lasagne sheets, finishing with mozzarella mixture.
  23. Bake in oven for 30 minutes or until golden.
  24. Set aside for 15 minutes to stand.
  25. Cut into portions and serve.


Print Recipe
Midwest Foods Dubbo