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

Cook Time: 1 15

Total Time: 1 45

Servings: People

Calories: 535kcal

Ingredients

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

Lasagne – Easy and Tasty