Béchamel Sauce


  1. Preheat oven to 200°C.
  2. To make the sauce; heat oil in a large pot. Add the onions, garlic, celery and carrots and cook off for a few minutes to gain a little colour, on a medium – high heat.  Add the bay leaves, rosemary and sage and continue to cook off. Once the mixture has gained a light golden colour, add the minces and brown off.
  3. Once browned, deglaze the pan with the white wine. Add the tomatoes and begin to cook on a low – medium heat. Season with salt, pepper and sugar and let it bubble away for an hour and a half to two hours.
  4. In the meantime, to make the béchamel sauce, heat a small pan and add the butter and flour. Continuously whisk the flour until it has bubbled and cooked out, then slowly add the milk whilst whisking. Add the nutmeg (optional) and season with salt and pepper. Continue to whisk until the mixture has thickened.
  5. To assemble: place a layer of sauce on the bottom of the tray. Then layer the lasagna sheets to cover the whole tray. Add more sauce, then a layer of béchamel, and the grated cheeses. Repeat until the tray is full. Finish with a béchamel and cheese layer.
  6. Cover with foil and cook for 45 minutes in the oven, or until lasagna sheets have cooked.
  7. Serve and enjoy with family and friends.