Food type: Beef, Italian, Pasta

Easy Beef Lasagne
Prep: 20 min
Cook; 45 min
Serves: 6


For the bechamel sauce:
50g butter
3 tbsp cornflour
Freshly grated nutmeg
Sea Salt and freshly ground black pepper
700ml skimmed milk

250g pack Fresh Lasagne sheets
30g Parmesan cheese, grated

For the meat sauce:
500g pack Lean minced beef
1 large onion, finely chopped
2 cloves garlic, crushed
400g can chopped tomatoes
2 tbsp tomato purée
3 tbsp red wine
2 tbsp balsamic vinegar
1 tbsp fresh oregano, chopped
Sea Salt and freshly ground black pepper

1. To make the meat sauce, sauté onion, and garlic in a pan and add beef. Cook over a medium heat until brown.
2. Add the tomatoes, tomato purée, red wine, balsamic vinegar, herbs and seasoning. Bring to the boil, reduce to a simmer, cover and cook gently for 30 minutes.
3. Meanwhile make the bechamel sauce. Melt butter in a pan, add milk - saving 1/2 cup, nutmeg and seasoning. Add the bay leaf and onion, bring to the boil, then remove from the heat and leave to stand for 15 minutes.
4. In a separate pan, mix the cornflour with the remaining milk. Strain the infused milk into the pan and bring to the boil. Simmer for 2 minutes, stirring continuously, until thickened. Season and add nutmeg to taste. Remove from the heat.
5. Preheat the oven to 190°C. Oil a large dish and cover the bottom of a with a single layer of lasagne sheets. Spoon on a layer of meat sauce and then the bechamel sauce. Arrange a layer of lasagne on top of this. Continue layering, finishing with bechamel. Sprinkle with the grated Parmesan. Bake for 20-25 minutes, or until bubbling and golden on top. Serve immediately with a salad or green vegetables and your favourite glass of Taylors red!

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