How to Make the Ultimate Lasagna

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Author

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

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#whatidoforfun 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! Honored to have been asked by @barillame to share my recipe to the world across their platforms considering they make the best Italian lasagna sheets. And yes my recipe is completely cheeseless!! Please note the quantity I’m making in the video is for two large trays... but I detail what you’ll need to make one tray. Ingredients: Great music 🎶 @Barilla Lasagna Sheets Bolognese Sauce: 1 large onion 4 cloves garlic Olive oil 500grams mince meat or meat substitute Salt and pepper to taste 5 mushrooms 2 carrots 2 tablespoons Tomato paste 1 teaspoon Dried basil 1 teaspoon Dried oregano 1 teaspoon Garlic powder Large bunch of fresh basil Sprinkle of chilli flakes (optional) 2-3 cups Hot water gradually. . Béchamel Sauce: 250 grams Salted butter 1.5 cups of plain flour (corn flour also works) 1litre of full fat or plant based milk 1-2 cups of hot water (possibly more) 1 chicken or Vegetable stock cube Additional Fresh basil Cherry tomatoes to garnish Follow the video for how to. Try it and report back! You can decide to add cheese on top but it’s so unnecessary... the Béchamel is so creamy as is. To celebrate we’re giving away 5 huge amazing Barilla hampers filled with my favorite pasta, sauces and of course lots of lasagna sheets, simply follow @barillame and comment with YOUR secret ingredient that makes your lasagna special - I’m curious to know!! I’ll be experimenting with your suggestions 🙌🙌😆 #imgonnatrythis #shereenmademedoit #AtHomeWithBarilla

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      • 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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