Lasagne Bake
This hearty lasagne recipe features layers of savory minced beef cooked in a rich tomato and red wine sauce, topped with a creamy cheese sauce infused with warming spices. The lasagne is assembled with cooked pasta sheets before being baked to golden perfection. This comforting dish is perfect for a cozy family dinner or special gathering. Serve with a side of mixed leaf salad and cherry tomatoes to complete the meal.
— Constant Cookbook
Ingredients
- 340g lasagne sheets
- 250g minced beef
- lrg can of chopped tomatoes
- 1 medium onion
- 1 medium carrot
- 2 garlic cloves
- 1 teaspoon fresh oregano (or 1½ teaspoon dried)
- 1 heaped teaspoon tomato pure
- 1 glass red wine
- beef stock (1 cube)
- olive oil
- salt and pepper
- Ingredients Cheese Sauce (Bechamal);
- 55g Butter
- 55g Plain flour
- 150g Cheddar cheese
- 1pt Milk
- 2tbsp Double cream
- 10 Whole black peppercorns
- 1½ tsp ground cinnamon
- PREPARATION
- Peel and finely chop the onion.
- Peel and crush the garlic cloves.
- Peel and finely chop the carrot.
- Grate the cheese.
- Grease the ovenproof dish.
Instructions
- Add a little olive oil to a frying pan on a medium heat, fry garlic and onions until slightly brown.
- Add the carrots, oregano and the minced beef.
- Once mince has browned, add chopped tomatoes, tomato purée, wine and stock to the frying pan. Add salt and pepper to taste. Mix the contents of the frying pan well.
- Once mince has browned, add chopped tomatoes, tomato purée, wine and stock to the frying pan. Add salt and pepper to taste. Mix the contents of the frying pan well.
- Cook on a medium heat so just bubbling for around 45 minutes. This will reduce the mixture to something like bolognaise sauce thickness. Stir occasionally during the cooking.
- SAUCE; Melt the butter in a saucepan over a low to medium heat then slowly add in the flour stirring all the time a whisk. The mixture you have now is called 'roux'.
- At the same time pour the milk into another saucepan, add the cinnamon and peppercorns, gently bring to the boil (stirring frequently).
- Cook the lasagne pasta sheets according to the packet instructions.
- When the milk starts to bubble remove it from the heat. Slowly pour the milk into the butter and flour mix (roux) stirring or whisking continuously.
- Add the cream and grated cheese, mix in well. Stir and season with a little salt and pepper.
- Set oven at 180ðC
- Cover the base of a square, greased, oven dish with lasagne pasta (one sheet deep). Spread half the minced beef mixture evenly over the pasta and cover with a layer of cheese sauce.
- Repeat the layers again and then sprinkle grated cheese evenly over the top of the lasange.
- Place it in the middle of the preheated oven and cook for 30 - 45 minutes until the top has turned golden brown.
- Note;
- Lasagne can be eaten on its own but it does go ver nicely with mixed leaf salad and cherry tomatoes.
Yield
Serves 6
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