Lasagne
Intermed..
This family favourite can be frozen in portions and reheated, making it perfect for weekend batch cooking.
PREP IN
45 MIN
COOK IN
40 MIN
SERVE
6
Lasagne
Intermed..
PREP IN
45 MIN
COOK IN
40 MIN
SERVE
6
Introduction
This family favourite can be frozen in portions and reheated, making it perfect for weekend batch cooking.
Ingredients
- 750g lean minced beef
- 2 streaky rashers, finely chopped
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 200ml beef stock
- 1 tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tbsp tomato ketchup
- 1 tsp dried oregano
- 100g plain flour
- 100g butter
- 1.5 litres milk
- 250g lasagne sheets
- 75g mozzarella, grated
- 75g parmesan, grated
- Green, leafy salad
TO SERVE:
Method
- 1. To make the meat sauce, heat the olive oil in a large pan. Fry the mince in 2 batches, browning well. Remove to a plate and fry the bacon and onion for five minutes, until the onions are softened and the bacon is browned. Add the garlic and stir for a minute, before adding the beef back into the pan. Pour in the beef stock, tomatoes, tomato purée, ketchup and oregano. Simmer gently for around 30-35 minutes. Preheat the oven to 180ºC/375ºF/gas mark 4. Then leave to one side while you make the bechamel sauce.
- 2. To make the bechamel sauce, melt the butter in a saucepan and stir in the flour. Stir, over a low heat, for about five minutes, until the flour has cooked through. Slowly incorporate the milk, whisking to avoid lumps. Simmer, until the sauce has thickened, and set aside.
- 3. Brush the bottom of your lasagne dish with olive oil to avoid the pasta sticking. Place sheets of pasta on the bottom of the dish, follow with a layer of meat sauce, and a layer of bechamel sauce. Repeat until you have used all the sauces and pasta. Top with Cheddar and Parmesan and place in the oven.
- 4. Cook for 35-40 minutes, until golden and bubbling. Rest the lasagne for at least fifteen minutes before cutting into pieces and serving with a green, leafy salad.
