Kiwi-Style Lasagna
Elevate your New Zealand kitchen with this mouthwatering Kiwi-Style Lasagna. Layers of tender pasta, rich tomato sauce, creamy bechamel, and melted cheese come together to create a culinary masterpiece that is sure to impress your family and friends.
Ingredients
- Tomato Sauce:
- 2 tablespoons olive oil
- 1 onion diced
- 4 cloves garlic minced
- 800 g canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Bechamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups warm milk
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Lasagna:
- 12 lasagna noodles
- 500 g ground beef or lamb
- 1 cup grated Parmesan cheese
- 500 g shredded mozzarella cheese
Instructions
- Prepare the Tomato Sauce:
- In a large saucepan, heat the olive oil over medium heat.
- Add the diced onion and sauté for 5-7 minutes, until translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Stir in the canned crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper.
- Bring the sauce to a simmer and let it cook for 20-25 minutes, stirring occasionally, until thickened.
- Prepare the Bechamel Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly, to create a roux.
- Gradually pour in the warm milk, whisking continuously to prevent lumps from forming.
- Bring the sauce to a simmer and cook, stirring occasionally, until it thickens to a creamy consistency, about 10-15 minutes.
- Remove from heat and stir in the ground nutmeg and salt.
- Assemble the Lasagna:
- Preheat your oven to 180°C.
- Grease a 9x13-inch baking dish with non-stick cooking spray.
- Spread a thin layer of the tomato sauce in the bottom of the prepared baking dish.
- Arrange 4 lasagna noodles in a single layer over the sauce.
- Spread half of the ground beef or lamb over the noodles, then top with a layer of bechamel sauce.
- Sprinkle with 1/3 of the Parmesan and mozzarella cheeses.
- Repeat the layers of noodles, meat, bechamel, and cheese two more times, ending with the remaining noodles, tomato sauce, and cheese.
- Bake the Lasagna:
- Cover the lasagna with aluminum foil and bake for 30-40 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the cheese is melted and bubbly.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
Nutrition Information (per serving)
- Calories: 550
- Total Fat: 28g
- Saturated Fat: 13g
- Cholesterol: 100mg
- Sodium: 900mg
- Total Carbohydrates: 42g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 35g