Lasagne
Lasagne is the ultimate comfort food and a firm family favourite. While it takes a little more time to prepare, the end result is always worth it - layers of rich meat sauce, creamy béchamel and soft pasta come together to create a dish everyone will love.
Perfect for a cosy weekend dinner and even better the next day, it’s also ideal for a dinner party or family gathering. The quantities can easily be doubled too, making it a great option for batch cooking.
4 Servings 70 Minutes
Ingredients
- Butter - 40 grams
- Cheddar Cheese - 75 grams
- Fresh Egg Lasagne Sheets - 250 grams
- Mozzarella - 150 grams
- Whole Milk - 350 ml
- Beef Stock Cube - 1
- Black Pepper - 1/2 tsp
- Dried Oregano - 2 tsp
- Ground Nutmeg - 1/2 tsp
- Olive Oil - 1 tbsp
- Plain Flour - 40 grams
- Salt - 1/2 tsp
- Tinned Chopped Tomatoes - 400 grams
- Tomato Puree - 1 tbsp
- Brown Onion - 1
- Garlic Clove - 2
- Beef Mince - 500 grams
Method
- Preheat your oven to 200°C (fan oven 180°C), gas mark 6.
- Heat a tbsp of olive oil in a frying pan then add a chopped onion. Fry over a medium heat for a couple of minutes until the onion starts to soften. Add two minced cloves of garlic to the pan and fry for another minute.
- Add the beef mince to the frying pan and turn up the heat to medium/high. Break up the mince until smaller clumps and fry with the onion and garlic until browned.
- Once the meat is browned, add a beef stock cube, a tin of tomatoes, 1 tbsp of tomato puree and the dried oregano to the pan. Stir well to dissolve the stock cube, cover and simmer whilst you prepare the bechamel sauce.
- In a saucepan, add the butter and melt over a medium heat. Add the flour to the pan and stir well to combine into a thick paste. Slowly add the milk, a little at a time. Whisking well each time the milk is added to combine it with the flour and butter. Once all of the milk is incorporated, season the sauce with salt, pepper and nutmeg to taste. Turn the heat down to low whilst you assemble the rest of the ingredients.
- In a medium sized oven proof dish, start to assemble the lasagne. Start by adding a layer of the meat sauce (about a third), then topping this with a layer of lasagne sheets then a third of the bechamel sauce to cover the pasta. Keep going until you have filled the dish with the layers, ending with a layer of bechamel sauce on top.
- Break up the mozzarella into small pieces and add to the top of the lasagne along with the cheddar cheese. Put the lasagne into the oven and bake for 40-45 minutes until the pasta is cooked through and the cheese is golden and bubbling on top.