Beef lasagne is a very warming, hearty and comforting dish. Perfect for a Saturday dinner or a dinner party! Find more tasty recipes at markieskitchen.com
2large carrots, peeled and diced (dices about 0.5-1cm small)
2tablespoontomato puree
1teaspoondried thyme
1teaspoondried oregano
2stems fresh rosemary
1handful fresh basil, leaves only
2x400gcans chopped or plum tomatoes, or 12 fresh salad tomatoes, chopped
salt and black pepper, to taste
For bechamel (white) sauce
50gunsalted butter
1.2lsemi-skimmed milk, chilled
2tablespoonplain flour
¼teaspoonground nutmeg
salt and black pepper, to taste
For the layers
500gdried lasagne sheets
150gcheddar cheese, grated
75gGrana Padano or Parmesan cheese, grated
2tablespoonsunflower oil, for greasing the roasting dish
For serving (Optional)
wild rocket leaves
Instructions
Heat up a large non-stick frying pan on high heat (I like to use wok). When hot, add the minced meat. Break the meat up into small parts with a wooden spoon. Cook for about 10mins or until brown, stir occasionally.
In the meantime, wash and cut the vegetables.
Once the meat is browned, season it with thyme, oregano, and rosemary. Add a pinch of salt and black pepper.
Add the chopped onion, garlic, celery and tomato puree, stir and cook for 3mins.
Add the diced carrot and toss. Lower the heat to medium-high heat and cover with a lid. Cook for 10mins.
In the meantime, prepare the bechamel sauce: Melt the butter in a sauce pan on medium heat. Once fully melted, add the flour and whisk together until you get a smooth batter. Fry for a minute or two and then start gradually adding the milk. Keep whisking so it's smooth and so that it doesn't burn from the bottom of the pan. It will slowly become thicker. Season with nutmeg, salt and pepper. Turn off the heat when thick and smooth.
Check on the Bolognese sauce. When the carrots are almost soft, add the canned tomatoes. Using one of the empty tins, fill it up to ⅔ with cold tap water. Add the water to the meaty sauce. Add basil leaves, stir thoroughly, cover and cook for another 5mins. Turn off the heat.
Preheat the oven to 200C/180C fan.
Grate both of the cheeses, mix them together and set aside.
Prepare the baking dish - you can make this into one big one (roasting dish) or into 4 to 6 small ones, depending on their size (in this case, you'll have to repeat the following steps for each of them): Grease the bottom and sides of the dish with sunflower oil, using a brush or paper towel.
Lay down one layer of dried lasagne sheets. Pour over some bechamel sauce, so the pasta is fully covered by it. Top with 2-3 large spoonfuls of the Bolognese sauce. Spread it out evenly. Sprinkle with a handful of grated cheese. Repeat this step until you use all of the Bolognese sauce (it is enough for 3-4 layers). There should still be some bechamel sauce left.
The last (top) layer will be made of lasagne sheets and remaining bechamel sauce. Sprinkle with grated cheese and place in the oven.
Bake for 35 mins or until bubbling, soft and golden.
Serve with wild rocket salad and enjoy!
Notes
Time-saving tip: Wash the dishes whilst the lasagne are being baked in the oven. This saves the time doing it afterwards - all is left is to enjoy into this delicious dinner!