1kgMince Beef and/or LambI used half beef half lamb
1cupCarrotgrated
1tbspTomato Paste
1tspPaprika
1tspOregano
1tspSalt
1tspBlack Pepper
400gChopped Tomatoes (1 tin)
1cupBeef/Lamb Stock
1tspWorcestershire sauce
2Bay leaves
2tbspParsleyfinely chopped
For the bechamel sauce:
3cupsMilk
3tbspButter/Margarine
4tbspPlain Flour
3gVegetable Stock Cubecrumbled
½-1tspBlack Pepper
225gHalloumi Cheesegrated, save half for assembling & topping the lasagna
250gCheddar Cheesegrated, save roughly 100g for topping the lasagna
Instructions
Making the Ragu:
In a large pot, heat cooking oil over medium heat. Saute onions, garlic, red chilli flakes, and grated carrots for 15 minutes until softened and just about to caramelise.
Add in the minced meat, breaking up any lumps and cook till browned.
Stir in tomato paste and season with salt, black pepper, paprika and oregano. Mix well.
Pour in the canned chopped tomatoes and beef/lamb stock. Add the bay leaves. Turn to medium-low heat, cover and cook for 50-60 minutes. Stir occasionally.
After the liquid's been reduced, stir in the chopped parsley. Remove from heat.
Making the Bechamel Sauce:
Melt butter in a saucepan over medium heat Then stir in flour and form a roux.
Whisk in the milk, one cup at a time, until the mixture starts to thicken.
Stir in the crumbled vegetable stock cube and black pepper. Then stir in the grated halloumi cheese and cheddar cheese. Keep stirring until the cheese has melted and a thick consistency forms.
Assembling & Baking the Lasagna:
Preheat oven to 180°C
Start with spreading a layer of ragu over the bottom of your oven dish. Top with lasagna sheets, followed by a layer of the bechamel sauce and sprinkling some grated halloumi cheese.
Repeat two more times until all the ragu is used up and the lasagna layers reach the top of your oven dish. The final layer should be lasagna sheets with bechamel sauce on top.
Sprinkle remaining grated halloumi cheese and grated cheddar cheese on top, plus a pinch of dried oregano and chopped fresh coriander leaves.
Bake the lasagna for roughly 40 minutes until the top comes out golden in colour. Let rest for 5-10 minutes before serving.
Notes
The longer you cook the ragu, the more flavours you get.
I personally like to pre-cook the lasagna sheets before assembling the lasagna but it's entirely up to you whether to pre-cook or not. Though do check the package whether your lasagna sheets are suitable for cooking directly or not as some may require pre-cooking.