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–+ servings

Beef Lasagne

Layers of pasta, baked with meat and cheese sauces.
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Keyword: Pasta, Lasagne, Meat Sauce, Baked, Herbs
Category: Main Courses
Course: Pasta, Sauces, Hot
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes
Servings: 8 Servings
Calories: 786kcal
Author: MJF
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