Lasagne
This famous Italian Lasagne recipe may take a little time to prepare and cook, but it’s most definitely worth the wait.
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Prep time25 minutes![]()
4 portions
Ingredients
- 300 grams beef mince 5% fat
- 100 grams pork mince
- 1 medium-boiled onion peeled and finely chopped
- 2 cloves garlic peeled and crushed
- 1 large carrot diced
- 1/2 beef stock cube
- 400 grams tinned tomatoes
- 2 tablespoons tomato puree
- 1 teaspoon oregano or majoram
- pinch freshly ground black pepper
- 1 glass red wine
- 115 grams pre-cooked lasagne sheets
- bechamel sauce
- 400 ml semi-skimmed milk
- 1 small onion
- 1 small carrot
- bay leaf
- 25 grams Bertolli Originale buttery spread
- 25 grams flour
- 25 grams Parmesan cheese grated
Nutritional Guidelines
(per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Pre-heat oven to moderate 180°C, 160°C fan, Gas mark 4.
- Place mince, onion and garlic in a pan and fry, stirring until the beef is browned.
- Crumble in the Knorr beef stock cube and stir in. Add the tomatoes, tomato puree, herbs, pepper and wine. Bring to the boil and simmer 30 minutes, stirring occasionally.
- Meanwhile cook the lasagne in boiling salted water for 10-15 minutes, until just soft. Drain and rinse in cold water.
- For the sauce, bring the milk to the boil with the onion, carrot and bayleaf. Take off the heat and leave to infuse for 10-15 minutes. Strain the milk and place back in the pan with the Bertolli and flour. Stirring constantly bring to the boil and simmer for 2-3 minutes until thickened and smooth.
- In an ovenproof dish, layer the meat mixture, lasagne and sauce ending with the sauce and sprinkle with the cheese.
- Cook in pre-heated oven for 30-40 minutes.
