Beef Lasagna

Beef Lasagna

This recipe uses the exact same ingredients as spaghetti bolognaise but below is how to turn it into Beef Lasagna

Ingredients:
400gms Mince Meat
1 Brown Onion, chopped
2-3 cloves Garlic
1 Oxo cute or ½ beef stock cube
½ cup water
1 tbsp tomato puree
1 tbsp dried Mixed Herbs
2 tbsp fresh Oregano
2 Fresh Tomatoes, washed and chopped
1 Jar Tomatoes, crushed
Handful of small button Mushrooms, cut in half.
1 small Red Capsicums, sliced
¾ cup any dry white Wine
400gms Spaghetti
Freshly Grated Cheese to top with
1 Pack of Large Lasagna Sheets

Cheese Sauce
1 tbsp salted butter
3 tbsp plain flour
¾ cup milk
½ cup fresh grated tasty/cheddar cheese

Method for Sauce:
In a pan on a very low heat, melt the butter. Add the plain flour and from this point on you need to continually stir the sauce. Add the milk – bit by bit. This will become lumpy and thick quickly so it’s important to keep stirring and trying to avoid that. Once you have a smooth sauce, you can add the cheese. This s now ready to use

Of course if you want to cheat, the packet cheese sauces work well too!.

Method for meat sauce:
Heat oil in a large pan, add the onion and garlic and cook until soft. Add the minced beef and stir until brown, add the fresh and dried herbs, the tomato puree, beef stock and cook for 5 minutes. Add the white wine, water and jar tomatoes and cook with a lid on for 20 minutes. Add the red capsicum and cook for a further 10 minutes. Add the mushrooms and cook again for a further 10 minutes.

I usually like to boil a kettle and place some of the pasta sheets in to soften them up, just for 5-10 minutes and then wipe with kitchen role to dry them off.

In the base of a large oven proof dish place a layer of the meat sauce, a single layer of the pasta sheets and top with some of the cheese sauce. Repeat this process. You should aim to make 2-3 layers and finish off the top with a little extra grated cheese to crisp it up.

This is great served with my home-made Mediterrean Garlic Bread or a nice side salad