Simple Lasagna Recipe (grandma style)

My Dad's chauffer in Canberra was from Italy and during one of my visits one Christmas, I had the chance to learn how to make authentic lasagna from his wife. 

We've never liked anything from any restaurants after trying her recipe. Now this recipe is a staple in our household. 
Today I am sharing the recipe with you all.


Caution: this is not a low calorie food!

Lasagna 

[Makes two half tray] 

Boil 6 to 8 eggs. Peel and dice. 

Keep aside.

Cook 3lbs ground beef until brown. You can drain the oil if needed)

Add garlic powder, Italian seasoning, black pepper.

Add two jars/cans of crushed tomatoes. You can use fresh tomatos as well. Just add enough Italian seasoning to bring out the flavor in the beef. You can even add tomato paste to intensify the flavour.

Check salt, add if needed.

It should look like meat sauce for pasta.

Keep aside

In a separate pot, melt 1 stick of butter (½ cup)

Add ½ cup of flour and mix until incorporated,

Gradually add 4 cups of milk.

It will form a nice thick sauce (similar to alfredo sauce).

Keep aside.

Take two ½ size aluminium trays (or whatever you want to use) like a baking dish for lasagna.

Add a little meat sauce at the bottom. Add a layer of lasagna sheet. I use the “ready for oven” kind. Fresh pasta sheets are even better if you have the patience.

Add some more meat sauce, White sauce, eggs, mozzarella cheese (feel free to add any other kinds of cheeses if you want in the layers.) Then cover with another layer of lasagna sheet. Continue building layers until you reach the desired thickness.I usually do 5 tp 6 layers.

Here is a quick clip of how I do it.

Top with a little bit of meat sauce, white sauce and mozzarella. Grate in some permeason.

Cover with aluminium foil and bake according to the package (or 60 mins at 375º).

Uncover and broil until the top is nice and golden (about 5 mins). 

Serve & enjoy!

If you want to freeze the second one, wrap the tray well with plastic wrap after covering with foil and keep in the freezer. Refrigerate the day before you are planning on eating so the lasagna has time to thaw. Might need additional baking time. Check the centre to see if it's properly melted with a butter knife.