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Cheap Lasagna

Published by RIchard

easy way to cook a mean lasagna for about a tenner!

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Ingredients

  • 1 |b minced beef
  • garlic clove
  • lasagna pasta sheets
  • 2 large carrots
  • 1 onion
  • beef stock cubes
  • tomato puree (not the cheap tubed stuff)
  • flour
  • butter
  • nutmeg
  • Mushrooms
  • parmezan
  • mozzarella

Method

ok, so put the pasta sheets in some boiling water, be very careful, i stuck mine all together, wasnt fun, but yeh, leave them till they are ncie and tender, when they are ready just take em out and let em dry on a tea towel.

Right, chop up your onion and garlic, not too fine, want it to have some nice texture, put them in a large pan with a little olive oil and let them cook nice and slowly on a low heat. When they are slightly translucent put the beef in and let it all brown over. when the meat is brown, pour on the tomato puree, throw in the mushrooms and carrots, let it cook slowly while you prepare the bechemal sauce...

ok so put the butter in another pan, DONT BOIL IT OR LET IT BURN!!! cook it nice and slow, when its nicely melted add some milk, then add flour, little by little and whisk it till its nice and creamy and throw in a pinch of nutmeg, salt and pepper. let it simmer on a really low heat for about 10 minutes to get rid of the flour taste.

ok so your ragu (meat and carrots etc...) is nicely cooked, so what now? make a layer of pasta sheets in the bottom of a oven dish, and spoon on the ragu, nice even layer, then, make another layer of pasta sheets, spread on some of the bechemal sauce, enough to cover the sheet and add some mozarella cheese, which you need to tear, (i find tearing mozarella gives a better texture than grating) and sprinkle onto the dish, nice and evenly, but no need to go mad with it! then add the pasta, sauce, cheese etc... untill you've made it all the way to the top. the top layer, cover with mozarella, then the parmesan, which you can grate really fine, and crumble on a beef stock cube, for extra flavour...

now if you want the top to be soft, wrap some tin foil over it, if not, leave it off, just whack the dish in the oven, about gas mark 5 and leave it for about 45 minutes, then, enjoy :)

Comments

  • Piglet 4 years ago

    Rubbish

  • Sally 5 years ago

    Thank-you so much ,finely someone who keeps it simple :)

  • Vinny 5 years ago

    Whats cheap to you buddy??? Why do a lasagna so expensive do you even know how to cook and bake. Try this recipe, 1 onion chopped, heat pan or large pot add oil, butter or margerine doesnt matter, add onions if you like garlic put as much as you need, brown onions and or garlic add 1 kg mince prefer the cheapy, cook for 10 to 15mins, shove your beef stock and puree...Add 1 sachet rich tomato soup to the mince let darken for 2mins you can also add a cheap can of diced tomatos if none then a cup of warm water and let simmer for 10mins. Thats the mince end out of the way next is the sauce. In another non burn pan or pot add 500grams of butter or margerine and simmer down to liquid (if you dont know how to make a white sauce from scratch) add 6 tablespoons of plain or self raising flour to the liquid mix at med temp mix in the liquid and flour to make a greasy sort of dough mix, quick way add a half a cup of milk slowly (remember to add the milk in stages so not to make lumps) using a whisk or egg flip slowly blending the milk and dough mix together (this stage is best done on high as long as not to take eyes off) if unsure keep checking the thickness of your sauce and do not add more than 3 1/4 of a litre milk unless it is too thick make sure your sauce is a tad runny as it will thicken again when in the oven, the cooking of a sauce should not take more than 15mins. Ok oven time, in a deep oven proof dish add a small layer of mince mix to the bottom of they dish (if using pasta sheets) line the top of the mince with lasagna sheets followed by another layer of mince and another layer of sheets til you have nearly reached top of dish (if you dont trust using lasagna sheets you may want to try mince, lasagna sheets, white sauce) the sauce makes sure the pasta is cooked right through, add cheese or sour cream to the top layer. Pre heat oven to 200 celcius, once you are ready to bake the lasagna put in centre of oven and temp at 175 celcius for 20mins not 45 like the rich guy at the top of this has suggested. Can contact me on [email protected] Please try my recipe is quick, easy and cheap.

  • Vince 5 years ago

    You must have been a rich student

  • Rose 7 years ago

    I find it hard to follow a recipe without measurements!! Oh Well.

  • emily 7 years ago

    How much does this recipe cost??????

  • Cyph 7 years ago

    Interesting different way of making lasagna. I'm old fashioned so I've done it just the old basic recipe that is well known. But maybe I'll try this one here sometime. Thanks! (btw,I like to use the lasagna noodles that come pre-cooked or whatever they're called lol)

  • darren 8 years ago

    i have got to do this for my gcse food coursework and I don't find this page any help at all

  • tom 8 years ago

    Your béchamel sauce is done completely the wrong way! You should measure out 500ml of whole milk put into a pan, cut a onion in half and put some crosses with your knife in the flesh, in these crosses insert a clove you want around 4 or 5. Put that into the milk along with 2 bay leaves and a pinch of nutmeg with seasoning also. Bring that to the boil an take it off the hob too cool. Meanwhile make your roux, 100g of butter with 50g of flour into a warm pan, you want to make a golden paste into this pour your milk without the onion etc. Keep it on a gentle heat constantly whisking, it will start to thicken you have to stand over it at all times! You can also add 50g of grated parmesan and 50g of grated mature cheddar. when its the rights consistency its ready to use!

  • tiara 8 years ago

    this recipe is very usefull for me to cook something special for my hubby's b'day with not much to spent,..thank u for sharing this to us

  • Keeks 9 years ago

    I was looking for recipes that would be cheap to make and tasty to keep the in laws happy. this was a real winner and my husband loved it. Thankd Chef Richard

  • rhea 10 years ago

    nice ;) thanks for sharing...rnrnrhea_philippines

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