Simple Beef Lasagne
Download a printable PDF version of the recipe.
Ingredients
Makes 4 individual pies
- 250g lean beef mince
- lasagne sheets
- 1 medium brown onion
- 1 medium carrot (optional)
- 400g tinned chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp mixed dried herbs
- 1 tsp dried oregano
- 1 tsp minced garlic
- half a teaspoon sugar
- half a teaspoon balsamic vinegar (optional)
- grated cheese
- salt and pepper
For white sauce (béchamel):
- 500ml milk
- 40g butter
- 40g plain flour
- 2 tbsp parmesan cheese
Method
- Start with the béchamel. Put butter into pot, and melt over high heat. Add flour and mix in, cooking for 4-5 mins while stirring often to cook out the flour. Don’t allow the flour to go brown.
- Add half the milk and stir continuously. Once absorbed, add remaining milk and use a whisk to stir until smooth. Allow to simmer on low heat to thicken, and season with pepper. Add parmesan cheese and stir through. Set aside.
- Finely chop the carrot and onion. Oil a hot pot and add diced onions. Start sweating the onions and then add the carrots. Cook for a further minute.
- Stir the garlic into the onions and carrots and add the beef mince to the pot. Begin browning the mince.
- Add tomato paste and mix through thoroughly. Season with salt and pepper and add herbs. Once beef has browned, add the tin of chopped tomato and simmer for 3-4 minutes.
- Mix in the sugar and balsamic vinegar, simmer for further 2-3 mins then season to taste. Remove from heat.
- In a deep oven-proof dish, lay a very thin layer of the mince in the bottom then place a layer of pasta sheets on top. On top of the pasta sheets, spread half of the mince, then add nearly half of the béchamel sauce with a sprinkle of cheese. Cover with pasta sheets, and repeat with remaining mince and most of the béchamel. Finish with a layer of pasta sheets, then the remaining béchamel and a generous sprinkling of cheese.
- Cover with tin foil, place into preheated oven at gas mark 5/190°c/375°f and cook for 25 mins, then remove foil and cook for a further 10-15 mins. Serve hot.
Download a printable PDF version of the recipe.
View on YouTube
Download a printable PDF version of the recipe.
