Published on November 6, 2012 | by ALN Lifestyle Team0
Recipe of the week: LasagneLasagne is our recipe of the week.
It’s easy and can be kept in the fridge for three days or frozen for up to three months.
- Two tbsp olive oil, plus a little for greasing
- 750g lean beef mince
- One jar of tomato sauce
- 200ml hot beef stock
- 300g fresh pack lasagne sheets
- ó quantity béchamel sauce
- 125g ball of mozzarella
First make the ragu or meat sauce.
Heat the oil in a frying pan, then cook the beef for 10 minutes until browned all over.
Pour over the tomato sauce and stock, and then season.
Bring to boil, and then simmer for 30 minutes until the ragu looks rich and is well coated in sauce.
Heat oven to 180C/fan 160C/gas mark 4.
To assemble lasagne, lightly oil an ovenproof serving dish (30 x 20cm).
Spoon over a third of the ragu sauce, and then cover with lasagne sheets.
Drizzle over about one quarter of the white sauce.
Repeat until you have three layers of pasta.
Cover with the remaining half quantity of white sauce, making sure you can’t see any pasta poking through.
Tear the mozzarella into thin strips, and then scatter over the top.
Bake for 45 minutes until the top is bubbling and lightly browned.