How to Make the Ultimate Lasagna

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shereen|mitwalli

International Presenter,
Motivational Speaker,
Life and Communication Coach.

How to Make the Ultimate Lasagna

Ok…so if you’ve been following me for a little while you would know that I really have only ONE ☝️ signature dish and that’s my famous lasagna. I’ve been making it for over a decade now and perfecting it each year so I take my lasagna game very seriously. This is my 2.0 version!

Prep Time

1hour 30 minutes

Cook Time

30 minutes

Yield

1 Tray

Ingredients

Bolognese Sauce
    • 500grams minced meat or meat substitute
    • 1 large onions
    • 4 cloves of garlic
    • Olive oil
    • Salt & Pepper to taste
    • 5 Mushrooms
    • 2 carrots
    • Large bunch of fresh basil
    • chili flakes
    • 3 cans organic chopped tomatoes
    • 2 Tbsp of Tomato paste
    • Cherry tomatoes to garnish
    • 500ml of hot water.
    • 1 pack precooked lasagna sheets (500g)
    • 1 Tsp of dried Basil, Oregano & Garlic powder
Béchamel Sauce
    • 250 grams of soft Butter
    • 1.5 cups of Flour
    • 1L Milk
    • 1 chicken stock powder
    • 500ml of hot water
    • Additional Fresh basil Cherry tomatoes to garnish

Instructions

      • Chop the onions along with the cloves of garlic, crush the garlic before chopping them as it releases more flavor. Put them in a pan to sauté until golden brown.
      • Add the minced meat to the onion and garlic along with some salt and pepper.
      • Grate 5 mushrooms and 2 carrots, so they melt in the sauce.
      • Leave the meat to cook for 10 minutes until it’s brown then add your grated vegetables. Cook until the vegetable softens.
      • Add the can chopped tomatoes to the meat & 1 cup of hot water. Add 1 teaspoon of dried basil, dried oregano and garlic powder.
      • Add the fresh Basil to the mix, tear it and don't cut it with a knife to maximize flavor.
      • Add 2 Tablespoons of Tomato paste and 1 cup of hot water to the sauce.
      • Leave the sauce aside to simmer for 30-60 minutes. Taste and add salt or pepper if needed.
  • Béchamel Sauce
      • Melt 250 grams of soft butter.
      • Once the butter has melted, add 1.5 cups of flour.
      • Add 1 litre of Milk gradually and keep whisking it until it thickens.
      • Add 500ml of hot water along with 1 cube of chicken stock.
      • Keep whisking and don’t walk away until it thickens.
  • All ingredients are ready, now start assembling
      • Taste everything again, add any spices and water to Bolognese sauce if required.
      • Use a hand mixer for a few seconds on the Bolognese sauce for a creamier mix.
      • Start with a layer of the Bolognese sauce then the lasagna sheets, add a thin layer of Bechamel and fresh Basil on top.
      • Repeat one more time. Then add another layer of lasagna sheets and a generous amount of the bechamel sauce on top.
      • Smoothen the surface to seal the Bechamel layer, so the red sauce doesn’t leak to the top.
      • Add cherry tomatoes to garnish. 6-8 depending on how many slices you want to achieve.
      • Leave it to set for 10-15 minutes before putting it into the oven for 25 minutes at 180C till the top is slightly golden brown.
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