Lasagne
This classic lasagne is the ultimate comfort food. Layers of rich beef sauce, creamy béchamel, and perfectly cooked pasta create a dish that's hearty, satisfying, and great for feeding a crowd or freezing for a heat and eat meal.
Ingredients
- 500 g beef mince
- 1 onion
- 3 garlic cloves
- 800 g tinned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 chicken stock cubes
- 250 g lasagne sheets
- 1 carrot
- 1 zucchini
- 50 g butter
- 50 g plain flour
- 600 ml milk
- 200 g mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 180°C (356°F)
- In a large pan, heat olive oil and cook the finely diced onion and minced garlic until softened.
- Add the beef mince, break up and cook until browned. Add tomato paste, oregano, and basil. Cook for 1-2 minutes.
- Add grated carrot and zucchini, then stir in crushed tomatoes and stock cubes. Simmer for 20 minutes. Season with salt and pepper.
- For the béchamel, melt butter in a saucepan. Stir in flour and cook for 2 minutes. Gradually whisk in milk and cook until thickened. Remove from heat and stir in 100 g mozzarella.
- In a baking dish, place a small amount (3-4 tablespoons) of the mince mixture onto the bottom of the dish and spread evenly. Place a layer of lasagne sheets followed by a layer of mince sauce, and béchamel. Repeat layers, finishing with béchamel and remaining mozzarella.
- Bake for 30-35 minutes until golden and bubbling. Allow to rest for 10 minutes before serving.
Notes
Make sure to let the lasagne rest for a few minutes before slicing, so it holds together better.
Pairs Well With:
A crisp green salad and garlic bread. Storage:
• Fridge: Up to 4 days.
• Freezer: Up to 3 months. Thaw in the fridge before reheating. Gluten-Free Option:
Use gluten-free lasagne sheets and gluten-free flour for the béchamel sauce.
Dairy-Free Option:
Use dairy-free milk and cheese substitutes for the béchamel and mozzarella.
Vegetarian Option:
Substitute beef mince with plant-based mince or a mixture of lentils and mushrooms.
A crisp green salad and garlic bread. Storage:
• Fridge: Up to 4 days.
• Freezer: Up to 3 months. Thaw in the fridge before reheating. Gluten-Free Option:
Use gluten-free lasagne sheets and gluten-free flour for the béchamel sauce.
Dairy-Free Option:
Use dairy-free milk and cheese substitutes for the béchamel and mozzarella.
Vegetarian Option:
Substitute beef mince with plant-based mince or a mixture of lentils and mushrooms.
Nutrition
Calories: 610kcalCarbohydrates: 55gProtein: 40gFat: 28g
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