Beef Lasagne
This made from scratch beef lasagne with homemade bechamel sauce may take a little while to make but so worth it as the flavours develops into a tasty classic lasagne.
Makes 6-8
Prep Time 40 minutes
Cook Time 1 ¼ - 1 ½ hour
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Ingredients
2 Tbsp olive oil
1 onion, finely chopped
2-3 cloves garlic, crushed
2 x 400g cans Wattie's Tomatoes Chopped in Juice
2 tsp Gregg's Rubbed Sweet Basil
1 tsp Gregg's Rubbed Oregano
2 Tbsp balsamic vinegar
1 tsp sugar
½ tsp salt
500g lean beef mince
2 cloves garlic, crushed
¼ cup Wattie's Tomato Paste
150g button mushrooms, sliced
3 cups (750mls) milk
1 bayleaf
50g butter
6 Tbsp flour
⅛ tsp Gregg's Ground Nutmeg
1 cup Parmesan, finely grated
6-8 large dried instant lasagne sheets
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
To make the Italian Tomato Sauce: Step 2
Heat the olive oil in a medium/large saucepan. Add the onion and cook over a low heat until onion softens, stirring regularly. Step 3
Add garlic and cook a further minute. Pour over Wattie's Tomatoes Chopped in Juice and add Gregg’s Rubbed Sweet Basil, Gregg’s Rubbed Oregano, balsamic vinegar, sugar and salt. Stir while bringing the sauce to the boil. Reduce heat to a low simmer. Cook for 30 minutes with the lid off, stirring occasionally making sure the sauce does not reduce too much. Remove from the heat. Taste and adjust seasoning adding a little extra salt and black pepper if wished. When cooked, it will make approximately 2 and ½ cups of sauce. Step 4
To make the Beef Lasagne: Step 5
Heat a dash of oil in a lidded frying pan. Add mince and brown over a high heat. Stir in garlic and Wattie’s Tomato Paste. Add mushrooms. Step 6
Pour over prepared Italian Tomato Sauce. Bring to the boil. Reduce heat. Cover. Simmer for 40 minutes, stirring occasionally. Taste and season with salt and black pepper if necessary Step 7
While the mince is cooking prepare the cheese sauce. Step 8
Heat the milk with the bayleaf until nearly boiling. Allow to stand for 10 minutes to allow the bay flavour to infuse into the milk. Step 9
To make the cheese sauce: Step 10
Melt the butter in a saucepan. Stir in the flour to make the roux, cooking for 1 minute. Remove the bayleaf from the milk. Gradually whisk the milk into the roux. Continue whisking until the sauce is smooth and comes to the boil. Reduce heat and cook a further minute. Remove from the heat and stir in Gregg’s Ground Nutmeg and all but ½ cup of the grated Parmesan. Step 11
To assemble the lasagne: Step 12
Preheat oven to 180°C (fan assisted). To assemble the lasagne: Grease a 2 Litre capacity lasagne dish. Place a single layer of pasta on the base. Spread ¾ cup of the prepared cheese sauce over the pasta. Spoon over half the meat sauce, spreading it out to cover the cheese sauce. Top with a layer of pasta. Repeat the layers finishing with a layer of pasta. Pour over the remaining cheese sauce. Sprinkle over the remaining Parmesan. Bake for 35- 40 minutes until golden and pasta cooked. Allow to stand for 10 minutes before cutting and serving. Serve with a crisp salad on the side. Tips
Allow cooked lasagne to cool. Cut into squares. Freeze in airtight containers for up to 1 month. Reheat in the microwave or place in an ovenproof container. Cover with foil and reheat in the oven.
Alternatively the uncooked lasagne once cold can be wrapped securely in clingfilm and frozen for up to 1 month. Thaw in refrigerator before cooking as per the recipe.
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Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 Tbsp olive oil
2
1 onion, finely chopped
3
2-3 cloves garlic, crushed
4
2 x 400g cans Wattie's Tomatoes Chopped in Juice
5
2 tsp Gregg's Rubbed Sweet Basil
6
1 tsp Gregg's Rubbed Oregano
7
2 Tbsp balsamic vinegar
8
1 tsp sugar
9
½ tsp salt
10
500 g lean beef mince
11
2 cloves garlic, crushed
12
¼ cup Wattie's Tomato Paste
13
150 g button mushrooms, sliced
14
3 cups (750mls) milk
15
1 bayleaf
16
50 g butter
17
6 Tbsp flour
18
⅛ tsp Gregg's Ground Nutmeg
19
1 cup Parmesan, finely grated
20
6-8 large dried instant lasagne sheets
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