Lasagne
Lasagne is the ultimate family comfort food, and this recipe makes it easy to bring a hearty, homemade classic to the table, even on busy weeks.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
50g butter
2 tbsp extra virgin olive oil
500g minced meat
1 beef OXO cube
2 tbsp tomato purée
1 tbsp dried oregano
2 celery sticks, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
3 garlic cloves, minced
2 tbsp plain flour
1 tin (400g) chopped tomatoes
400ml water
2 bay leaves
Salt and pepper
For the white sauce:
50g butter
50g plain flour
500ml milk
½ tsp ground nutmeg
½ tsp English mustard
50g white cheddar, grated
Salt and pepper, to taste
To assemble:
Lasagne sheets
200g mixed grated cheddar and Parmesan
3 cherry tomatoes, halved
A handful of basil leaves, chopped
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
In a large casserole pot, melt half the butter with the olive oil. Add the minced meat and cook until browned. Stir in the OXO cube, tomato purée, oregano, and season with salt and pepper. Set aside.
In the same pot, add the remaining butter and oil, then cook the celery, carrots, onion, and garlic over medium heat until softened.
Stir in the flour and cook for 1–2 minutes to form a base.
Return the browned meat to the pot. Add the chopped tomatoes, water, and bay leaves. Season again with salt and pepper, then let it simmer gently while you prepare the white sauce.
To make the white sauce, melt the butter in a saucepan. Add the flour and stir over medium heat until it forms a sandy paste.
Gradually whisk in the milk, and bring to a gentle simmer.
Add the nutmeg, mustard, and white cheddar. Stir until smooth and season with salt and pepper.
To assemble the lasagne, take a deep baking dish and start with a layer of meat sauce, then top with lasagne sheets, followed by white sauce. Repeat the layers once more (meat, pasta, white sauce).
Sprinkle over the grated cheddar and Parmesan, and top with the halved cherry tomatoes.
Bake for 30–35 minutes until golden and bubbling. Insert a knife to check if the pasta is cooked. If not, cover with foil and bake for an extra 10 minutes.
Rest for 30 minutes before slicing – this helps the lasagne hold its shape.
