RECIPE: Karissa’s Lasagna

My lasagna is so full of flavor incorporating the eggs, wine and sugar to the mix. Simply double the batch if needing more. This recipe can be frozen for later, but always tastes better the day after it was made.

Lasagna Ingredients:

2 teaspoons olive oil
1 brown onion, finely  chopped
2 garlic cloves, crushed
600g lean beef mince
737g bottle tomato pasta sauce
½ cup red wine
1 teaspoon caster sugar
250g packet dried lasagna pasta sheets
2 cups grated cheddar cheese
¼ cup grated parmesan cheese
4 eggs

Creamy sauce Ingredients:

1 tablespoon French Onion soup mix
1 handful tasty cheese
4 tablespoons butter
4 tablespoons plain flour


Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is tender. Add mince. Cook, stirring with a wooden spoon to break up the mince, for 8 minutes or until browned.

Add sauce, wine and sugar. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 40 minutes or until sauce has thickened. Remove from heat. Boil eggs until hard.

To cook creamy sauce, grab a small pot and place 4 tablespoons butter into pot, over low-medium heat. Once melted, add 4 tablespoons plain flour and mix through until bubbling, then add tablespoon French Onion Soup Mix and mix thoroughly for two minutes. Add milk gradually mixing through maintaining a thick consistency with the paste. Once desired amount is produced, mix through handful of tasty cheese and mix through.

Preheat oven to 180°C/160°C fan-forced. Lightly grease a 7cm deep, 25cm base square baking dish. Spoon ½ cup mince mixture over base of dish. Arrange one quarter of pasta sheets over meat mixture, breaking sheets to fit. Spoon one-third of the remaining mince mixture over pasta and dice boiled eggs and mix between layers. Drizzle creamy sauce. Repeat layers twice. Top with remaining pasta sheets, cream sauce and cheddar cheese. Sprinkle with parmesan and tasty cheese. Cover loosely with foil.

Bake for 45 minutes. Remove foil. Bake for 15 minutes or until pasta is tender and cheese golden. Stand for 10 minutes before serving.



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