This may not be everyone’s traditional Christmas Table dish, but I assure you it comes in handy for kids that just love pasta and adults that want something rich and hearty. Also feeds the family for Christmas Dinner leftovers so will never go to waste! This lasagne recipe is an absolute winner that you will make all year round.

Ingredients

¼ Cup Light Olive Oil
1 Brown Onion – finely chopped
1 Carrot – finely chopped
1 Celery Stick – finely chopped
3 Garlic Cloves – crushed
1 KG Beef Mince
3 L of Passata
1 Tsp of Salt
1 Tsp of Sugar
2 Tbspn Dried Oregano
1 Box Barrilla Dried Lasagne Sheet
3 Cups Cheddar Cheese – grated
1 Cup Parmesan – finely grated

Method

• Heat oil and saute onion, garlic, celery, and carrot until soften
• Add mince and cook until brown
• Add passata, salt, sugar, and oregano
• Bring to a boil, cover, and simmer over a low heat for 1.5 hours
• Remove lid and simmer for a further 30 mins. 

To Assemble Lasagne

• Preheat oven to 160 °c fan forced
• Spoon some sauce in the base of the lasagne dish (25cm x 45cm x 10cm deep approx.) to cover the base.
• Lay one layer of dried sheets (break to fit, like jigsaw puzzle. Don’t overlap)
• Top with a few ladles full of sauce and spread.
• Mix cheeses together and scatter over a handful of cheese per layer.
• Keep layering with pasta, sauce, and cheese until you reach the top of your dish.
• Ensure the last layer is sauce and cheese. 
• Cover with a sheet of baking paper and top with alfoil to seal. 
• Bake covered for 40 mins. If serving now, please remove the alfoil and cook for a further 15mins until golden otherwise let cool and refrigerate or freeze to reheat and brown when serving. 
• Rest for 20mins before serving.