NZ Woman's Weekly

Simple, satisfying lasagne recipe

Simple, satisfying lasagne recipe

Nothing beats a good lasagne, but it’s even better when you make a hearty tomato sauce from scratch.

Serves 4-6

  • 2 tbsp olive oil
  • 500g beef mince
  • 2 cups BASIC TOMATO SAUCE
  • 2 cups BASIC WHITE CHEESE SAUCE
  • 1 tsp wholegrain mustard
  • Fresh lasagne sheets
  • ½ cup grated cheese
  • Chopped fresh Italian parsley

BASIC TOMATO SAUCE

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic
  • ¼ cup white wine
  • 2 cans diced whole peeled tomatoes
  • 2 tsp brown sugar
  • Sea salt and cracked pepper

BASIC WHITE CHEESE SAUCE

  • 60g butter
  • ¼ cup flour
  • 1 ¾ cups hot milk
  • ½ cup tasty cheese, grated
  • Sea salt and cracked pepper
  1. To make the tomato sauce, heat the oil in a medium saucepan and saute onion and garlic for 3-4 minutes over low heat until softened  and fragrant. Add wine and reduce by half, then add tomatoes, sugar and seasoning. Simmer the sauce, covered, for 10 minutes.
  2. To make the white cheese sauce, Heat the butter in a medium saucepan until melted and bubbling. Add flour and cook for 2-3 minutes until mixture is a sandy texture and golden. Gradually stir in a little hot milk at a time until you have a smooth creamy sauce. Simmer for 5 minutes, then stir in cheese and season to taste.
  3. Next, heat oil in a large frying pan and brown mince. Add tomato sauce and simmer for 10 minutes. Preheat the oven to 180ºC. Mix cheese sauce with mustard.
  4. Heat a shallow pan with water and dip 2-3 sheets of lasagne in for 1-2 minutes to soften. Lay in base of a lasagne dish and top with half mince mixture. Cover with another few pre-softened sheets, then spread over half the cheese sauce. Continue with another layer of pasta, the remaining mince and pasta, finishing with cheese sauce.
  5. Sprinkle over grated cheese and bake for 30-40 minutes until golden. Top with parsley.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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