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“This is my way of making lasagne..I always make a huge batch, as my family just love it! This recipe will make 2 family sized lasagnas. Cooking lasangna tends to be an all day event, so I like to make 1 to eat, and 1 to freeze for later. Feel free to halve the recipe!”
READY IN:
6hrs 40mins
SERVES:
16-20
YIELD:
2 family sized lasagna
UNITS:
US

Ingredients Nutrition

Directions

  1. MEAT SAUCE:
  2. Heat 2TB chilli infused olive oil in a large frying pan. Lightly brown beef (don't fully cook the beef!) Transfer to the slowcooker.
  3. Heat 2 TBoil in pan, lightly cook onions and garlic until just soft. Add to slow cooker.
  4. Add all other meat sauce ingredients, and cook on high for at least 4 hours.
  5. Remove lid for last 30 minutes to reduce liquid if needed. Remove bay leaves.
  6. Set aside to cool.
  7. BECHAMEL SAUCE:
  8. Melt butter in a large microwave safe bowl. add flour and whisk until smooth. Microwave 1 minute. Whisk.
  9. Slowly whisk in milk, microwave for 5 minutes. Whisk.
  10. Whisk in eggs, and microwave for 2 minutes. Whisk.
  11. Add cheeses, nutmeg, salt, and pepper, whisk. Microwave for 2 minutes.
  12. Whisk, and microwave in 1 minute intervals until thick. Whisk after every minute to keep sauce smooth.
  13. TO ASSEMBLE:
  14. Grease 2 large baking dishes or lasagne dishes. Add a spoonful of tomato sauce to the bottom, and spread around.
  15. Add a layer of pasta.
  16. Add a layer of meat sauce.
  17. Top with a layer of bechamel sauce.
  18. Add a second layer of pasta.
  19. Add another layer of meat sauce.
  20. add a third layer of pasta.
  21. Top with remaining bechamel sauce, and sprinkle with parmesan.
  22. Bake at 180C for around 30 minutes, or until browned on top.
  23. Remove from oven and let stand for 20 - 30 minutes.
  24. Cut into slices and serve with garlic bread and a green salad.

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