Lasagne – Easy and Tasty

When I’m hungry for Italian, there are certain words in a recipe I look for. This has three of them. Lasagne – Easy and Tasty. I use both beef mince and pork mince in this recipe as I love the flavour. however, if you want to use just one then double the quantity – Easy. Normally, I serve this with a few basil leaves on top and a pile of garlic bread – heaven on a plate.

Lasagne – Easy and Tasty

A simple recipe that blows away the confusion that a Lasagne is difficult.

4.79 from 95 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Advance, Beef, Cheese, Italian, Lasagna, Mince, Pasta

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 6 People

Calories: 535kcal

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Ingredients

 

MetricImperial

• ▢ 250 g beef mince
• ▢ 250 g pork mince
• ▢ 9 whole lasagne sheets
• ▢ 1 large onion diced
• ▢ 1 large carrot diced
• ▢ 1 stem celery diced
• ▢ 2 cloves garlic finely sliced
• ▢ 1 tbsp tomato purée
• ▢ 400 g chopped tomatoes can
• ▢ 200 ml beef stock
• ▢ 200 ml red wine
• ▢ 1 tbsp olive oil
• ▢ 1 tsp Worcestershire sauce
• ▢ 50 g plain flour
• ▢ 50 g Parmesan grated
• ▢ 150 g mozzarella shred
• ▢ 50 g butter
• ▢ 550 ml semi-skimmed milk

Instructions

• Heat the olive oil in a suitable pan over a low heat.
• Add the onion, carrot, celery and garlic and gentle fry for about 5 mins until they have softened.
• Add the beef mince and fry over a medium heat until browned all over.
• Turn up the heat slightly and add the wine so that the ingredient bubble. Continue until the mixture has reduced.
• Test for seasoning and add salt and/or pepper until happy.
• Add the tomato purée, tomatoes, stock, Worcestershire sauce.
• Turn down the heat until the pan in simmering. Simmer until the fluid has reduced. Should be about 15 min.
• Test and season again if needed.
• Preheat the oven to 180C gas 6.
• Now to the white sauce.
• In a saucepan over a low heat. melt the butter and then add the flour gradually.
• Whisk until thoroughly combined and cook on low for a couple of miuntes.
• Remove from the heat and gradually add the milk whilst continuing to whisk. You should end up with a loose sauce.
• Test and season.
• Put back on the heat and whisk until the sauce thickens.
• To build the lasagna start with a third each of the sauce, then the pasta sheets and then the white sauce. I tend to add a little bit of mozzarella in each layer for extra goeyness.
• Repeat twice more.
• Top with the Parmesan and any left over mozzarella.
• Bake in the pre heated oven for 40-45 mins, until piping hot and bubbling on top.
• Serve immediately.

Nutrition

Calories: 535kcal | Carbohydrates: 18g | Protein: 28g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 531mg | Potassium: 583mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2541IU | Vitamin C: 3mg | Calcium: 367mg | Iron: 2mg