Lasagne Recipe

Lasagne
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Tips ~ Substitute red wine for some of the beef stock to givea richer flavour to the meat sauce.
Ingredients:
1 tbsp olive oil
2 onions, chopped
1 garlic clove, crushed
500g/1lb 2oz lean minced beef
2 level tbsp tomato puree
2 level tbsp plain flour
1 tbsp Worcestershire sauce
450ml/ ¾ pint beef stock
2 bay leaves
400g can chopped tomatoes
Salt and pepper
1 pack lasagne sheets, either fresh or 'no cook' dried lasagne
For the white sauce:
25g/1oz butter
40g/1 ½ oz plain flour
450ml / ¾ pint milk
25g/1oz parmesan cheese, grated
Method:
- Preheat the oven to 200C, Gas mark 6.
- To make the meat sauce, heat the oil in a pan and fry the onions and garlic until softened and starting to brown.
- Add the mince to the pan and cook until the mince is broken up and well browned.
- Stir in the tomato puree and flour and cook for 1 minute. Add the Worcestershire sauce, stock and bay leaves.
- Season well, bring to the boil, cover and simmer for 30 minutes.
- Add the can of chopped tomatoes, stir well and heat through.
- To make the sauce, melt the butter in a saucepan, stir in the flour and cook for 1 minute.
- Take off the heat and gradually whisk in the milk. Season well.
- Cook over a medium heat until thick and smooth
- Soak 4 fresh lasagne sheets in boiling water for 5 minutes,drain.
- In a 1.6 litre/2 ¾ pint ovenproof dish, put half the mince mixture. Cover with lasagne sheets to cover the surface, top with half the sauce.
- Repeat once more, finishing with a layer of white sauce.
- Sprinkle the parmesan over the top
- Cook in the preheated oven for 40-45 minutes.