Beef Lasagne
Layers of pasta, baked with meat and cheese sauces.
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Servings: 8 Servings
Calories: 786kcal
Cost: £10.00
Equipment
- 1 Cutting Board
- 1 Cooks Knife
- 1 Dutch Oven
- 1 Wooden Spoon
- 2 Pots
- 1 Deep Baking Dish
Ingredients
- 1 each Packet Lasagne Pasta Sheets
For the Meat Sauce
- 6 oz Olive Oil
- 6 oz Butter
- 2 Lb. Minced Lean Beef
- 1 each Onion finely chopped
- 2 Cloves Garlic crushed
- ½ each Carrots finely chopped
- ½ each Celery finely chopped
- 1 Tbsp. Tomato Paste
- 1 Tbsp. Flour
- 1 Pint Beef Stock
- 1 Tin Italian Peeled Tomatoes or equivalent in fresh
- 1 each Bay Leaf
- 1 Tbsp. Provencal Herbs or Thyme and Oregano
- Salt and Pepper, to taste
For the Cheese Sauce
- 2½ oz Butter
- 2¾ oz Flour
- 2 Pints Milk
- 1 each Onion “Clouté” a small onion with a bay leaf, studded with 3 cloves
- 1 Pinch Nutmeg
- 1 Pinch Paprika
- 1 Cup Cheddar Cheese grated
- 1 Tbsp. Dijon Mustard.
- 1 Dash Worcestershire Sauce
- Salt & Pepper to taste
- ½ Cup Dried Breadcrumbs and Parmesan Cheese mixed (optional)
Instructions
Cook the Meat Sauce
- Fry the beef in a pot with olive oil and butter together with the onions, garlic and vegetables until onions are translucent.
- Add the tomato paste, cook for 1 minute, then add the flour.
- Mix well and cook stirring for 1 minute.
- Add the tomatoes, bay leaf and herbs.
- Bring to a simmer and cook on low heat for 1 hour.
- Adjust seasoning and use as required.
Cook the Cheese Sauce
- Melt the butter and add the flour.
- Cook gently without colouring for a few minutes until the “roux” takes on a whiter shade and sandy texture.
- In the meantime, bring the milk to a boil with the onion clouté.
- Add the milk to the roux, whisking in little by little.
- Bring to a boil and cook on low heat for 10 minutes, until smooth and creamy.
- Add the cheese, to melt, then the mustard and a dash of Worcestershire sauce.
- Season with salt, pepper and nutmeg.
Cook the Pasta Sheets
- While the sauces are cooking, prepare the pasta sheets by boiling according to the directions on the packet and draining, then refreshing.
- Set aside.
Assemble the Lasagne
- Spoon a layer of the meat sauce on the bottom of a lightly buttered 12”x7” baking dish.
- Top with a layer of pasta sheets
- Spoon more meat sauce onto the pasta and drizzle with some cheese sauce.
- Top with pasta again and repeat layering until the pasta and sauces are used up.
- On the final, top layer, finish with cheese sauce and sprinkle with the cheese and breadcrumbs, if using.
- Bake at 180°C (350°F) for about 30-40 minutes until golden and bubbly.
- Let it cool for a few minutes before slicing and serving.
Nutrition
Calories: 786kcal | Carbohydrates: 21g | Protein: 37g | Fat: 62g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 775mg | Potassium: 865mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1348IU | Vitamin C: 6mg | Calcium: 401mg | Iron: 7mg