Beef lasagne
Most of love this Mediterranean classic, it’s up there with our most popular dishes. It’s quite easy to put together, with two basic components, a rich Bolognese and a creamy cheese sauce separated by lasagne sheets. This version is rich and meaty, balancing the acidity of the wine and tomatoes, with a bit of crunch provided by the breadcrumbs. For some reason I browned this under the grill and singed it, beware, but it still tasted just as good. Try the Vegetable version, it’s just as tasty.
Servings:
Ingredients
- 450 grams Beef mince (£2.25)
- 1 whole Onion diced (£0.13)
- 2 cloves garlic (£0.06)
- 1 tin Tomatoes
- 175 ml Red wine (£0.82)
- 1 stock cube Beef stock +150ml water (£0.13)
- 3 grams Mixed herbs teaspoon (£0.14)
- 10 grams basil leaves chopped (£0.23)
- .25 grams Bay leaf 2 large leaves (£0.06)
- 5 grams Sugar teaspoon (£0.00)
- 5 grams Tomato puree teaspoon (£0.01)
- 10 ml olive oil tablespoon (£0.05)
- Cheese sauce
- 25 grams Butter (£0.09)
- 25 grams Plain Flour (£0.03)
- 250 ml Milk (£0.20)
- 100 grams Cheddar Cheese (£0.63)
- 30 grams Parmesan cheese (£0.60)
- Pasta
- 120 grams Lasagne about 6 sheets (£0.51)
- 50 grams Breadcrumbs (£0.13)
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| Serving Cost: |
Prep Time: 30 minutes
Cook Time: 45 minutes
- Fry the onion in the olive oil for about 3 minutes. Add the mince and brown all over. Toss in the tomatoes, tomato puree and garlic, envelope everything together. Add the wine and stock, then the mixed herbs, basil, bay leaf and sugar. Mix everything together and allow to simmer for 20 minutes.
- Make the cheese sauce. Heat butter in a pan then add flour to make a roux. Gradually introduce the milk, stirring continuously. The sauce will thicken and should retain a good consistency. Add the cheese and stir through until there are no lumps.
- Spoon some of the Bolognese sauce into a deep dish and spoon some of the cheese sauce on top. Lay 3 lasagne sheets on top, then repeat the process. Pour the remaining cheese on top. Sprinkle with breadcrumbs and black pepper. Cook at 180 degrees for 45 minutes.
- Allow to stand for 10 minutes before serving.
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