HFI Lasagne
There’s nothing quite like the hearty layers of a homemade lasagne to bring everyone around the table. This twist on the classic Italian favourite combines tender pasta sheets, savoury meat, Greek yoghurt or creamy béchamel, and plenty of melted cheese — all baked to golden, bubbly perfection. Whether you're cooking for a special gathering or just craving some cozy comfort food, this recipe delivers big flavour and comforting nostalgia in every bite.
Ingredients
- beef (minced)
- olive oil
- tasty cheese (grated)
- salt and pepper to taste
- very small pinch of dried mixed herbs
- lasagne sheets or freshly made pasta sheets
- plain Greek yoghurt (optional)
Bechamel Sauce
- 60 g Unsalted butter
- 1/3 cups Plain Flour
- 4 ½ cups Milk
- ½ tsp salt
- 75 g Parmesan finely grated (optional)
Instructions
- Cook minced beef with a little olive oil, salt and dried mixed herbs.
- Place your bottom lasagne sheets in an oven safe dish.
- Spread your cooked beef mince on top of the lasagne sheets. Make sure you use the meat juices from the pan as they stop the lasagne being too dry and the meat juices also add flavour.
- Place your top lasagne sheets on top of the beef mince in the oven safe dish (you can make as many layers as you like).
- Instead of bechamel sauce, I use plain Greek yoghurt on the top of the lasagne sheets and found it to be a great substitute. Alternatively, you can make your own safe bechamel sauce.
- Cover with grated tasty cheese.
- Bake in oven on 180°C for15 – 20 minutes or until the cheese is nice and golden.
Bechamel Sauce
- Melt butter in a medium saucepan over medium-high heat until foaming then add flour.
- Cook, stirring, for 1 to 2 minutes or until bubbling then remove from heat.
- Slowly add milk, whisking constantly, until mixture is smooth. Return to heat.
- Cook, stirring with a wooden spoon, for 10 - 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon then remove from heat.
- Stir in parmesan and salt until well combined and cheese is melted.
