Classic lasagne

Classic lasagne


  • 2h

  • Serves 4 approx.

    Medium
  • Select for option
  • Always check the label

Ingredients

  • For the beef ragu

  • A drizzle of oil

  • 2 white onions, diced

  • 750g beef mince

  • 4 garlic cloves, crushed

  • 2 tbsp tomato purée

  • 400g chopped tomatoes

  • 500ml vegetable stock  

  • For the béchamel sauce

  • 50g butter

  • 1 white onion, sliced

  • GF

    50g plain flour

  • 1 bay leaf

  • 1 litre of milk

  • Salt and pepper

  • Pinch of nutmeg

  • For the Lasagne

  • GF

    16 lasagne sheets

  • 150g washed spinach leaves

  • 75g grated cheddar cheese

  • 25g grated parmesan cheese

  • 2h

  • Serves 4 approx.

    Medium
  • Select for option
  • Always check the label

  • Ingredients

    • For the beef ragu

    • A drizzle of oil

    • 2 white onions, diced

    • 750g beef mince

    • 4 garlic cloves, crushed

    • 2 tbsp tomato purée

    • 400g chopped tomatoes

    • 500ml vegetable stock  

    • For the béchamel sauce

    • 50g butter

    • 1 white onion, sliced

    • GF

      50g plain flour

    • 1 bay leaf

    • 1 litre of milk

    • Salt and pepper

    • Pinch of nutmeg

    • For the Lasagne

    • GF

      16 lasagne sheets

    • 150g washed spinach leaves

    • 75g grated cheddar cheese

    • 25g grated parmesan cheese

  • Directions

    To make the beef ragu

    Drizzle the olive oil in a large saucepan, add the diced onion and sauté for 5 minutes over a high heat.

    Add the minced beef and garlic and cook for a further 5 minutes.

    Add the tomato purée, mix and cook for 1 minute.

    Add the tinned tomatoes and stock, mix well. Bring to the boil, then reduce to a simmer for 45 minutes uncovered.

    To make the béchamel sauce

    Melt the butter in a large saucepan.

    Add the sliced onion, plain flour and bay leaf. Cook for 1 minute.

    Add milk to the pan in small additions. Each time allow the milk to warm through and then whisk to combine. This will help to avoid lumps.

    Once you have added all of the milk bring to the boil and cook for 2 minutes to thicken.

    Strain into a large bowl and discard the onion and bay leaf by removing with a spoon and fork.

    Season with salt, pepper and a pinch of nutmeg. Set to one side.

    To assemble your lasagne

    Preheat the oven to 180C fan/200C/gas 6.

    Spoon two ladles of beef ragu onto the base of a large lasagne dish that's approximately 28x28cm.

    Top with 4 lasagne sheets.

    Spoon over 1½ ladles of béchamel sauce and top with half of the spinach leaves.

    Top with 4 more lasagne sheets.

    Repeat with another layer of beef ragu and 4 more lasagne sheets.

    Top with the remaining beef ragu and béchamel.

    Sprinkle over the grated cheeses and place the lasagne dish onto a baking tray.

    Cook in the preheated oven for 30-35 minutes.

    Allow the lasagne to rest for 15 minutes before serving.

    Serving suggestion

    Serve with a crisp green salad and garlic bread.