Four cheese lasagna
User Reviews
5
4 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
8
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Calories
596 kcal
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Course
Dinner
Four cheese lasagna
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Layers of rich meat sauce, three cheese white sauce and no-cook noodles makes this three cheese lasagna a family favorite recipe.
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Ingredients
Meat sauce
- 1 onion finely chopped
- 2 medium carrot peeled and finely chopped
- ½ cup celery finely chopped
- 4 garlic crushed, cloves
- 1 prig rosemary fresh
- 4 prigs thyme fresh
- 2 prigs oregano fresh
- 500 g (1lb) ground pork or pork mince
- 500 g (1lb) ground beef or beef mince
- 800 g (28oz) crushed tomatoes chopped tomatoes can also be used
- 1 tbsp tomato paste
- 1 cup beef broth or beef stock
- 1 tsp sugar
- 2 tsp salt
- 1 tsp black pepper
Cheese sauce
- 4 tbsp butter
- 4 tbsp flour
- 1½-2 cups milk You might not need all the milk.
- ½ cup cream
- 2 cups cheese a mixture of cheddar, gruyere and parmesan, grated
- salt to taste
- black pepper to taste
- pinch nutmeg
For the lasagna
- 500 g (1lb) lasagna sheets no-boil
- 2 cups cheese grated
Instructions
For the meat sauce
- Heat a large, deep sauté pan or Dutch oven over medium-high heat.
- Sauté the vegetables in a splash of olive oil until soft and fragrant then add the garlic and herbs.
- Add the meat and allow to brown for 5 minutes then pour in the tomatoes, tomato paste and beef stock.
- Season with salt, sugar and pepper then reduce the heat, cover and simmer for 30-45 minutes until the meat is cooked and the sauce has slightly reduced.
- Taste and adjust seasoning if necessary.
For the white sauce
- Melt the butter in a saucepan or medium-sized pot set over medium heat.
- Once melted, whisk in the flour and cook for 1-2 minutes, stirring continuously.
- This allows the flour to develop a slightly nutty taste and starts the cooking process.
- Slowly whisk in the milk and cream then reduce the heat and allow the sauce to simmer for 10 minutes, whisking regularly to assure the sauce is smooth.
- The sauce is cooked once it's thick and the flour is cooked through (with no floury taste left behind).
- Remove the sauce from the heat then stir in the grated cheese and season to taste.
Assemble and bake
- Preheat the oven to 180°C/350°F.
- In a deep casserole dish or baking dish, add a spoonful of the meat sauce then add a layer of pasta sheets.
- Add another layer of meat sauce then another layer of pasta sheets.
- Top with a layer of cheese sauce and sprinkle over some grated cheese (optional extra) then another layer of pasta.
- Repeat layers until you've used all the meat sauce and finish with a layer of white sauce.
- Top with grated cheese then cover with foil and place in a preheated oven.
- Bake the cheese lasagna covered for 45 minutes until a sharp knife can easily be inserted.
- Remove the foil and bake for another 15 minutes until the top is golden brown.
- Remove from the oven and allow to rest for 15 minutes before slicing and serving.
Nutrition Information
Show Details
Calories
596kcal
(30%)
Carbohydrates
66g
(22%)
Protein
44g
(88%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.3g
(15%)
Cholesterol
101mg
(34%)
Sodium
1101mg
(46%)
Potassium
1226mg
(26%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
3256IU
(65%)
Vitamin C
13mg
(14%)
Calcium
269mg
(27%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 66g | 22% |
| Protein | 44g | 88% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 101mg | 34% |
| Sodium | 1101mg | 46% |
| Potassium | 1226mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 3256IU | 65% |
| Vitamin C | 13mg | 14% |
| Calcium | 269mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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