Canberra Italian Family Lasagne
Rich, comforting home-style lasagne layered with slow-cooked beef and pork ragu, silky bechamel, and golden melted cheese.
- Prep
- 40 min
- Cook
- 80 min
- Total
- 120 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Heavy-based frypan
- •Medium saucepan
- •Whisk
- •Deep ceramic baking dish
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 36 g
- carbs
- 48 g
- fibre
- 4 g
- protein
- 38 g
- calories
- 680 kcal
Instructions
- 1
Heat olive oil in a frypan over medium heat and saute onion and garlic until soft and sweet.
- 2
Add beef mince and pork mince, breaking up lumps with a spoon until thoroughly browned.
- 3
Stir in tomato paste and passata, season with salt, and simmer gently on low heat for 45 minutes.
- 4
Melt butter in a separate saucepan over medium heat, stir in plain flour, and cook for one minute.
- 5
Gradually whisk in milk until smooth and thickened, then season with salt and ground nutmeg.
- 6
Preheat your oven to 180C (160C fan-forced) and lightly grease a deep baking dish.
- 7
Spread a thin layer of meat sauce across the base of the baking dish and cover with lasagne sheets.
- 8
Layer ragu, bechamel, and mozzarella, repeating layers until finished, ensuring the top layer is bechamel.
- 9
Scatter grated parmesan evenly across the top layer.
- 10
Bake for 35 to 40 minutes until golden, bubbling, and pasta sheets are tender when pierced with a knife.
- 11
Rest the lasagne for 15 minutes before slicing so the layers stay neat.
Chef's tips
Allow the lasagne to rest before cutting to ensure clean, distinct layers that hold their shape. You can make the ragu a day in advance to develop deeper flavour.
Ingredient substitutions
- pork mince → an equal quantity of beef mince
- dried lasagne sheets → fresh lasagne sheets, reducing baking time by 10 minutes
Storage
Store leftover slices in an airtight container in the fridge for up to four days.
Reheating
Cover loosely with foil and reheat in a 160C oven for 20 minutes until piping hot throughout.
Common mistakes to avoid
- •Slicing the lasagne straight from the oven, which causes the layers to collapse and slide apart.
- •Leaving corners of pasta sheets uncovered by sauce or bechamel, which makes them turn hard and brittle.
Serving suggestions
Cooked Canberra Italian Family Lasagne?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
