Classic Beef Lasagna

Instructions

• 1To start the meat sauce, heat the oil in a large saucepan over medium heat. Add the vegetables and cook, stirring occasionally, for 5 minutes, or until they start to soften. Add the garlic and cook for 1 minute.
• 2Increase the heat to medium-high and add the beef. Cook, stirring to break up the meat for 4 minutes, or until cooked through. Season with the salt and pepper.
• 3Add the tomato paste and cook for 2 minutes. Stir in the tomatoes and sugar. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 10 minutes, or until thickened slightly. Add the basil and stir to infuse the sauce. Remove the pan from the heat.
• 4To make the bechamel sauce, melt the butter in a pan over medium heat until foaming. Add the flour and whisk constantly for 2 minutes, or until it bubbles and begins to pull away from the side of the pan. Gradually add the milk, whisking constantly to prevent lumps. Reduce the heat to medium-low and cook, whisking constantly, for 10 minutes, or until the sauce boils and thickens. Remove from the heat. Add the parmesan, salt, pepper and nutmeg and whisk until smooth.
• 5Spread approximately a third of the meat sauce over the base of a deep 8-inch square baking dish. Top with the lasagna sheets. For even cooking, ensure they don’t overlap and snap off any excess to fit. Spread about a third of the bechamel sauce for each layer. Continue layering twice more, finishing with the bechamel sauce. Evenly sprinkle with the mozzarella and parmesan. Place in the roasting pan to catch any drips.
• 6Insert the oven rack into position 2 Down. Set the oven to Bake & Roast, No Fan, 330°F, for 35 minutes and press Start to preheat.
• 7Once preheated, place the dish in the oven and bake for 35 minutes. Check the lasagna halfway through cooking and rotate the dish, if necessary.
• 8The lasagna should be bubbling and browned. Test with a skewer to check the pasta is cooked. If not, press A Bit More.
  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 9Let the lasagna stand for 10 minutes before serving.