Lasagne (Italian-Aussie Family Style)
Lasagne (Italian-Aussie Family Style)
Ingredients
For the Lasagne Assembly
- 1.5 L homemade Bolognese sauce, or up to 2L
- 2 packets fresh lasagne sheets, 375g each
- as needed grated Parmesan, for every layer
- 150 g fresh spinach leaves
- 2 tubs bocconcini balls, 220g each, torn
- as needed fresh basil leaves
- as needed oil, for the tray
Instructions
- 1
Lightly oil an alfoil baking tray. Spread a thin, even layer of Bolognese sauce on the bottom of the tray to create the base layer.
⏱️ 2 min
- 2
Arrange a layer of fresh lasagne sheets over the Bolognese base. Spread a generous amount of Bolognese sauce over the pasta sheets. Sprinkle grated Parmesan cheese generously, then distribute about half of the fresh spinach leaves over the Parmesan.
⏱️ 8 min
- 3
Place another layer of lasagne sheets on top. Spread more Bolognese sauce, sprinkle with grated Parmesan, and add the remaining fresh spinach leaves. This is the 'creamy centre' layer: generously add the torn bocconcini balls over this layer.
⏱️ 8 min
- 4
Add a final layer of lasagne sheets. Cover with the remaining Bolognese sauce, ensuring the pasta is well covered. Sprinkle more grated Parmesan and add any remaining torn bocconcini. Finish by scattering fresh basil leaves on top.
⏱️ 7 min
- 5
If freezing, cover the assembled lasagne tightly with baking paper, then with aluminum foil. Freeze immediately. Do not pre-bake or thaw before cooking from frozen.
⏱️ 5 min
- 6
When ready to cook, preheat your oven to 190°C (fan). Place the frozen lasagne (still covered with foil) directly into the preheated oven. Bake for 50 minutes.
⏱️ 50 min•🌡️ 190
- 7
Remove the foil from the lasagne and continue to bake uncovered for another 20 minutes, or until the top is golden brown and the edges are bubbling.
⏱️ 20 min•🌡️ 190
- 8
Remove the lasagne from the oven and let it rest for 10–15 minutes before slicing and serving. This resting time is crucial for clean slices.
⏱️ 15 min
Kitchen Tools
Lasagne (Italian-Aussie Family Style)
For the Lasagne Assembly
- 1.5 L homemade Bolognese sauce, or up to 2L
- 2 packets fresh lasagne sheets, 375g each
- as needed grated Parmesan, for every layer
- 150 g fresh spinach leaves
- 2 tubs bocconcini balls, 220g each, torn
- as needed fresh basil leaves
- as needed oil, for the tray
Instructions
- 1
Lightly oil an alfoil baking tray. Spread a thin, even layer of Bolognese sauce on the bottom of the tray to create the base layer.
⏱️ 2 min - 2
Arrange a layer of fresh lasagne sheets over the Bolognese base. Spread a generous amount of Bolognese sauce over the pasta sheets. Sprinkle grated Parmesan cheese generously, then distribute about half of the fresh spinach leaves over the Parmesan.
⏱️ 8 min - 3
Place another layer of lasagne sheets on top. Spread more Bolognese sauce, sprinkle with grated Parmesan, and add the remaining fresh spinach leaves. This is the 'creamy centre' layer: generously add the torn bocconcini balls over this layer.
⏱️ 8 min - 4
Add a final layer of lasagne sheets. Cover with the remaining Bolognese sauce, ensuring the pasta is well covered. Sprinkle more grated Parmesan and add any remaining torn bocconcini. Finish by scattering fresh basil leaves on top.
⏱️ 7 min - 5
If freezing, cover the assembled lasagne tightly with baking paper, then with aluminum foil. Freeze immediately. Do not pre-bake or thaw before cooking from frozen.
⏱️ 5 min - 6
When ready to cook, preheat your oven to 190°C (fan). Place the frozen lasagne (still covered with foil) directly into the preheated oven. Bake for 50 minutes.
⏱️ 50 min•🌡️ 190 - 7
Remove the foil from the lasagne and continue to bake uncovered for another 20 minutes, or until the top is golden brown and the edges are bubbling.
⏱️ 20 min•🌡️ 190 - 8
Remove the lasagne from the oven and let it rest for 10–15 minutes before slicing and serving. This resting time is crucial for clean slices.
⏱️ 15 min