Curtis Stone’s best ever lasagne | Cook with Curtis | Coles

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has less fat.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

Drizzle olive oil into a hot non-stick pan.

Add minced beef and let it brown without stirring too much for caramelization.

Once browned, season with a little salt and transfer to a bowl.

Wipe out excess fat from the pan with a paper towel.

Pulse mushrooms in a food processor until finely chopped and add to the pan.

Pulse onions, celery, carrot, and garlic in the food processor until finely chopped, then add to the pan.

Cook the vegetable mix in the pan on medium-high heat until lightly golden brown, about 8 minutes.

Add the tomato paste to the pan and mix well.

Return the browned beef to the pan and cook for a couple of minutes.

Add white wine to the pan and let it cook down a bit.

Pour in milk and let the sauce simmer with the lid slightly ajar for about an hour.

After an hour, season the sauce lightly and let it cool before building the lasagna.

In a medium saucepan, melt butter and add flour to make a roux, cooking for a couple of minutes.

Gradually add cream and milk to the roux, stirring to avoid lumps until thickened.

Once thick, stir in half a cup of Parmesan cheese and turn off the heat.

Preheat the oven to 190°C (170°C for fan-forced).

Spread about a cup of meat sauce on the bottom of the lasagna pan.

Layer uncooked lasagna sheets over the sauce without overlapping.

Spread 1 and 1/2 cups of meat sauce over the pasta.

Drizzle about 3/4 of a cup of cheese sauce over the meat sauce.

Add a handful of grated mozzarella cheese on top.

Repeat the layering process three more times.

Cover the lasagna with foil, drizzling olive oil on the foil to prevent sticking.

Place the lasagna on a baking tray for easy transfer to the oven.

Bake for 45 minutes, then remove the foil and bake for an additional 20 minutes to brown the top.

Let the lasagna stand for 10 to 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens