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Beef Lasagne

2014-09-18

Recipe Info

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 1:45 h
  • Ready In : 2:00 h

A family classic. Serve with seasonal vegetables or a simple fresh green salad.

Ingredients

  • RECIPE
  • 1 Box Lasagne Sheets
  • SAUCE
  • 60 grams butter
  • 60 mL flour
  • 625 mL warm milk
  • coarse salt
  • black pepper
  • 250 grams onions
  • 125 grams carrots
  • 125 grams celery
  • 60 mL olive oil
  • 500 grams minced beef
  • 2 410g tins of Italian chopped tomatoes
  • 250 grams beef stock
  • 30 mL tomato paste
  • 1 bay leaf
  • 5 mL dried oregano
  • coarse salt
  • black pepper
  • 10 mL sugar

Method

Step 1

White Sauce :Melt the butter in a medium pot. Add flour and cook for 3 minutes. Pour in the warmed milk and whisk occasionally for 3-5 minutes until thickened and lightly coating the back of a spoon. Season.

Step 2

Meat Sauce: Chop the onions, carrots and celery in a food processor. Sauté in large pan with olive oil, stirring occasionally for 5 minutes until softened. Then add the minced beef in batches, cooking a little at a time for the water to evaporate. Add the tomatoes, beef stock, tomato paste, bay leaf, oregano, salt and pepper to taste. Cover and simmer 1 hour. Adjust seasoning and add sugar. Preheat oven to 180°C.

Step 3

Spray an oven-proof dish with non-stick cooking spray. Spread layer of the meat sauce evenly over the bottom of the dish. Top with a layer of lasagne sheets. Then add 1 cup of béchamel sauce, smoothing it over the lasagne. Continue layering with meat sauce, lasagne and béchamel sauce, ending with béchamel sauce. Sprinkle top with Parmesan cheese. Cover with foil. Place in oven and bake covered for 30 minutes. Remove foil and continue baking for another 20 minutes or until lasagne feels soft when pricked with a fork.

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