Simple Beef Lasagne - Fiver Feeds

Simple Beef Lasagne

You might want to argue that making a good beef lasagne is anything but simple, but we’ve pared down the ingredients to the bare essentials whilst still retaining the essence of the dish. A quick note about mince before you start – to stay within budget we’ve priced this using a supermarket value brand, but be aware that the cheaper the meat, the higher the fat content. If you prefer your dishes a little leaner then you might want to consider spending a few more pounds on your mince.

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Simple Beef Lasagne

Prep Time:

1hr 20mins

Serving:

Serves 4 People

Cost:

£1.21 per Person

Difficulty:

Medium

  • Ingredients

    1tbsp Olive Oil
    1 Onion Finely Chopped
    2 Garlic Cloves Crushed
    500g Beef Mince
    Leaves from 2 Sprigs of Fresh Rosemary Finely Chopped
    1tsp Dried Oregano
    400g Tin Chopped Tomatoes
    1 Beef Stock Cube
    ½tbsp Brown Sugar
    1tbsp Tomato Puree
    250g Dried Lasagne Sheets
    Salt and Pepper

    For the Béchamel Sauce

    50g Unsalted Butter
    1tbsp Plain Flour
    500ml Milk
    A Sprinkling of Freshly Grated Nutmeg
    1tsp Mustard
    100g Grated Mozzarella
    25g Grated Parmesan
    Salt and Pepper

How to Cook

1. Heat your oven to 190C/Gas Mark 5.

2. Heat the oil in a large frying pan and cook the onion and garlic with a little salt for 2-3 minutes or until soft. Remove from the pan and leave to one side.

3. Turn up the heat on the same pan and fry the mince with some salt and pepper. Leave it to brown before stirring so it has plenty of flavoursome crispy bits. Once cooked, return the onion and garlic to the pan along with the herbs. Fry together for a minute.

4. Add the tomatoes, then fill the empty can with water and add half. Bring to the boil. Once it is simmering, stir in the tomato puree, the crumbled stock cube and the sugar. Leave to simmer for 20-25 minutes, or until you have a thick sauce. Add further seasoning if required and more water if it starting to get too thick or dry.

5. While you are waiting for the sauce, make the béchamel by melting the butter in a large saucepan until it is bubbling. Whisk in the flour and heat through for a minute or two, continuing to whisk so it doesn’t stick.

6. Pour in the milk bit by bit and whisk until you have a thick white sauce. Remove from the heat.

7. Stir in half the mozzarella, the nutmeg, mustard, parmesan and some seasoning.

8. Once the tomato and beef sauce is ready, add a thin layer to the bottom of a baking dish. Cover with a layer of lasagne then repeat, but this time with a drizzle of the béchamel sauce too. Repeat this process until you have used up the tomato and beef sauce and it is covered with a layer of lasagne sheets on top. Cover this with the remaining béchamel sauce (you should have half-two thirds left) and then then the remaining mozzarella.

9. Bake in the oven for about 25 minutes, or until the lasagne sheets are cooked through and it is brown and bubbling on top. Serve with a side salad.



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