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Burn Family Lasagna

Eliza Holt

Posted on March 18 2024

This is a family favourite, handed down from generations and amongst siblings.  It is simple and easy to make, and is superb with MMB Mince!
Bolognese Sauce
500g Mount Moriac Beef mince
1 onion, diced
Good dollop of olive oil 
2-3 cloves garlic, chopped
300ish grams tomato paste
1 tin diced tomatoes
1/2 capsicum and 2 sticks celery, diced
1 zucchini and 2 carrots, grated
Big slug of red wine
2 bay leaves and variety of dried herbs (I used oregano and mixed Italian herbs)
Salt and pepper
Heat oil on medium heat and add onions / garlic until soft and fragrant. Brown the MMB Mince. Add all veggies, tomato paste, tinned toms, wine, and herbs. Add salt / pepper to taste. Stir until all veggies soft and leave to simmer for at least 45 minutes whilst you prepare rest of lasagna.


Béchamel Sauce
80g butter, melted
1/2 cup plain flour
Milk- approximately 1.5 cups
Sprinkle of nutmeg
Grated tasty cheese
As the bolognese is simmering, melt butter in medium saucepan. Sift flour in slowly, stirring with wooden spoon until it mixes into a smooth ball. Add milk in stages, stirring until sauce is a creamy consistency and there are no lumps. Add nutmeg and 1 cup grated cheese.
Bonus spinach layer - 250g frozen spinach- thaw in microwave 2-3 minutes on high
1 box of lasagna pasta sheets
To assemble the lasagna:
Spread a good layer of bolognese in a small-medium baking dish
Top with lasagna sheets and a layer of bechamel sauce (additional grated cheese if desired!)
Add a second layer of bolognese, a layer of bonus spinach and another layer of béchamel sauce (+ another optional cheese sprinkle!)
Top with another layer of lasagna sheets, a final layer of bolognese and a final layer of bechamel. Sprinkle the top generously with grated cheese. 
Bake at 180C fan forced oven for 50-60 min until cooked through. Serve with salad and garlic bread. Also freezes very well ☺️

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