Lasagne
This famous Italian Lasagne recipe may take a little time to prepare and cook, but it’s most definitely worth the wait. Blending the rich flavours of garlic, beef stock and red wine, it’s a treat that’s sure to please everyone at the dinner table – you may find you even have extra guests!
Cooking time
Prep time
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
| Energy (kcal) | 513 kcal |
| Energy (kJ) | 2147 kJ |
| Protein (g) | 32.4 g |
| Carbohydrate incl. fibre (g) | 48.5 g |
| Carbohydrate excl. fibre (g) | 43.5 g |
| Sugar (g) | 14.0 g |
| Fibre (g) | 5.1 g |
| Fat (g) | 17.4 g |
| Saturated fat (g) | 6.9 g |
| Unsaturated fat (g) | 9.1 g |
| Monounsaturated fat (g) | 6.3 g |
| Polyunsaturated fat (g) | 2.8 g |
| Trans fat (g) | 0.3 g |
| Cholesterol (mg) | 77 mg |
| Sodium (mg) | 454 mg |
| Salt (g) | 1.13 g |
| Vitamin A (IU) | 12323 IU |
| Vitamin C (mg) | 18.0 mg |
| Calcium (mg) | 288 mg |
| Iron (mg) | 4.27 mg |
| Potassium (mg) | 1119 mg |
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.
