Lasagne

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My grandkids say this is the best Lasagna I’ve ever made. High praise indeed!

Use steak mince from the butcher if you can, a tub of pre-grated parmesan cheese, and a ready made White Sauce (I know I usually recommend making your own white sauce but the Dolmio one is excellent).

Ingredients

  • 1 Tablespoon Olive Oil
  • One medium onion
  • 2 Garlic cloves
  • 750g Steak Mince
  • 1 Tablespoon Tomato Puree
  • 400g Tin of Chopped Tomatoes
  • 200ml Beef Stock
  • 200ml Red Wine (a cheap bottle is fine or some left from last night if you have it)
  • 1 Teaspoon Worcestershire Sauce
  • Box of Dried Lasagne Sheets
  • 50g Pre-grated Parmesan Cheese

Preparation

  • Thinly slice the onion
  • Thinly slice the garlic
  • Preheat your oven to 180 degrees C

Method

  • Heat the olive oil in a large frying pan over a low heat.
  • Add the sliced onion and garlic and cook gently for five minutes stirring occasionally until the onions are soft. Don’t let the onions burn or go too brown.
  • Turn the heat up to medium and add the mince to the pan stirring it to break it all up and keep stirring until it’s brown all over.
  • Turn the heat up and add the red wine. Give it a stir and let it bubble until it’s reduced and you have a nice mix without too much wine left.
  • Stir in the tomato puree.
  • Add the tin of chopped tomatoes with the juice from the can.
  • Add the beef stock.
  • Add the Worcestershire Sauce
  • Give it all a good stir and let it simmer for 15 minutes until you have a nice thick looking sauce (don’t let it get too dry though).
  • Put about a third of the sauce into the bottom of an ovenproof Pirex dish and then put a layer of dried pasta on top of it followed by about a third of the White Sauce.
  • Add another layer of your meat mixture then a layer of pasta followed by another third of the white sauce.
  • Add another layer of your meat mixture, top it with the rest of the white sauce, then sprinkle all of the Parmesan cheese evenly over the top.
  • Put it in the oven for about 40 minutes until it’s nicely browned and bubbling a little bit.
  • Serve with garlic, salad, chips, or roast potatoes.

Tip

If you want to freeze it just let it cool down after cooking and transfer into an air-tight freezer-safe container. It will for up to 3 months. To serve it defrost it thoroughly and bake at 140 degrees C until it’s hot all the way through or stick it in the microwave until it’s hot all the way through.