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Meat Lasagne     HT   MC  Italian  80mins

 

 

 

Serves 4     Hot   Beef  Alcohol  Pasta  Vegetables  Herbs  Main Course   Italy Europe

 

 

Ingredients

For the meat sauce

2 tbsp Olive Oil

1 Onion, chopped

2 Garlic Cloves, crushed

450g/1lb Minced Beef

1 x 400g/14oz tin Chopped Tomatoes

1 Bay Leaf

420ml/14 fl.oz. Beef Stock

150ml/5 fl.oz. Red Wine

2 tbsp Tomato Purée

½ teasp Dried Oregano

½ teasp Dried Thyme

Salt and Pepper

For the Cheese Sauce

38g/1½oz Butter

38g/1½oz Plain Flour

450ml/15 fl.oz. Milk

175g/6oz Mature Cheddar, grated

Other Ingredients

125g/5oz Lasagne

Grated Cheddar or Parmesan Cheese (for the topping)

 

Instructions

 

1. Preheat the oven to 200C, 400F, Gas mark 6 and lightly grease a shallow ovenproof dish.

 

2. Heat the oil in a pan, add the onion and garlic and fry gently until softened. Raise the heat then add the mince and brown on all sides.

 

3. Add the tomatoes, tomato puree, bay leaf, oregano, thyme, stock, wine, salt and pepper, bring to the boil then reduce the heat, cover and simmer for at least 25 minutes stirring from time to time.

 

4. Meanwhile, make the cheese sauce by melting the butter in a medium saucepan. Add the flour and cook for 1-2 minutes stirring. Remove from the heat and add the milk, little by little, stirring all the time. Return to the heat and cook gently until the sauce thickens. Remove from the heat and stir in the grated cheese, salt and pepper. Set aside.

 

5. Bring a large pan of heavily salted water to the boil, add the lasagne and cook for about 10 minutes or until tender.

 

6. Drain the lasagne and rinse under cold water. Drain again. Remove the bay leaf from the meat sauce and put a layer of meat in the bottom of the greased dish, place a single layer of lasagne on top then pour a little of the cheese sauce over the lasagne. Continue layering in this way ending with a layer of cheese sauce.

 

7. Sprinkle with the grated cheddar or parmesan and bake in the oven for 40 minutes until golden brown. Serve immediately.

 

 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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