Delicous homemade lasagne on a styled background
Jul 05, 2019

Luscious Lasange

No stranger to a delicious and hearty midweek meal, lasagne is a firm favourite in any household. Kath shares her must try and fail proof lasagne recipe on the blog today. This meal is the gift that keeps on giving and is the perfect mid week feast meal! Continue reading to see how to make it!

INGREDIENTS
  • x1 Onion Peeled & Chopped Finely
  • x5 Rashers of Streaky Bacon Thinly Sliced
  • x1 Tbsp Olive Oil
  • x1kg Lean Beef Mince
  • x2 Tbsp Dired Oregano
  • x1 Tin Tomato Paste (100g)
  • x1Tin Chopped Tomato (410g)
  • x2 Knorr Beef Stock Cubes
  • 350ml Boiling Water
  • x3 Dried Bay Leaves
  • x2 Tbsp Brandy
  • Salt & White Pepper to Taste
  • Pre Cooked Lasagne Sheets
——    METHOD    ——

Pour a glug of olive in a medium sized pot and sauté onion and bacon until the onion is glossy. Add the mince and brown. Once brown add the dried oregano followed by tomato paste and a can of tinned tomatoes. Add the boiling water and beef stock to the mince, followed by the brandy, bay leaves, salt and pepper. Gently simmer until the liquid has been reduced by half stirring every few minutes. 

BECHAMEL INGREDIENTS
  • 125g Butter
  • x2 Tbsp Flour
  • 700ml Milk
  • Half a Block of Mature White Cheddar
  • Salt & White Pepper to Taste
——    METHOD    ——

Melt butter and add flour and combine to make a paste. Add 250ml (1 cup) of milk and whisk. As the sauce thickens add the remaining milk gradually until you’re happy with the consistency. The sauce must not be too runny. Once the sauce starts to boil, add the cheese and stir until well combined. If your sauce is too thick, add a little more milk until you have reached your desired consistency. Season with salt and pepper. 

——    ASSEMBLING    ——

Using a rectangular casserole dish, layer the lasagne as follows:
Place half the mince at the bottom of the dish and place your lasagne sheets on top. Pour half of the cheese sauce on top of the mince and pasta sheets. Make sure it is covered well. Repeat the process again and allow to cool.  Add the grated mature white cheddar on top. Preheat your oven to 180’C and cook your lasagne for 45minutes – 1 hour until the lasagne sheets are soft and the top is a beautiful golden brown. Serve with a warm Ciabatta and green salad. 

Beautiful images photographed by Sandra Nagel Photography
Katherine Ballantyne

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