Beef Lasagne


Homemade Beef Lasagne

This is a great British Classic Favourite made correctly amazing Flavours for the whole family.
Lasagne originated in Italy, traditionally ascribed to the city of Naples (Campania), where the first modern recipe was created in the Middle Ages and published in Liber de Coquina (The Book of Cookery), and became a traditional dish.

Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with Ragù, bechamel, Parmigiano-Reggiano and chopped hard boiled eggs. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavoured with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked
Beef Lasagne
Portions Size 4-6
600 gm Minced Beef
300 gm Lasagne Sheets
125 gm Onions (Diced)
1 clove Garlic (Crushed)
500 gm Chopped Tomatoes
20 gm Beef Stock
Sprinkle Oregano
50 gm Tomato Puree
70 gm Grated Cheddar/Mozzarella Cheese
250 ml Water
500 ml White Sauce
1. Heat oil in a saucepan, add mince and seal the mince.
2. Add the onion & Garlic and sweat for 3 mins.
3. Make up the beef stock, whisk the stock and water together.
4. Add oregano, beef stock, tomato puree and chopped tomatoes.
5. Bring to the boil and simmer for 20 mins, taste and season with Salt & Pepper.
6. Lightly coat the base of the dish with a little white sauce.
7. Lay 1 layer of lasagne sheets, then a layer of mince then repeat the process.
8. A) White Sauce B) Lasagne Sheets C) Mince.
9. The final layer should be white sauce spread evenly, add grated cheese and sprinkle little bit of oregano over the top.
10. Bake in a preheated oven at 160c for 45 mins, Remove from the oven let it rest for 5 mins before Serving.
Chefs Tip:
Serve With Cheesy Garlic Bread, and a fresh salad.
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