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Nat And Al's Easy Cheesy Lasagne

Published Thursday, 21 February, 2013 by Natalie

A very yummy lasange. serves three.

67%

Ingredients

  • Splash of sunflower oil
  • 500g lean beef mince
  • 1 red onion
  • 3 carrots
  • tin of sweetcorn
  • 350g bolognese sauce (or around 2/3 of a 500g jar, doesn't have to be exact.)
  • a dollop of tomato ketchup
  • 1tsp mixed herbs
  • a pinch of salt and pepper
  • 2 cloves of garlic
  • a box of lasagne pasta sheets
  • 1.5 tablespoons of butter
  • 25g flour
  • 3/4 pint of milk
  • 100g(ish) of grated extra mature cheddar cheese

Method

1. Preheat the oven to 200 degrees centigrade. Chop all the vegetables. They can be finely chopped or chunky, it depends on how you like your lasagne. We normally leave the carrots quite chunky.

2. Put the sunflower oil in a pan and leave it for a minute or so to get hot. Add the onion.

3. Once the onion starts to soften, add the mince, stirring until all of it is browned.

4. Add the bolognese sauce, if you fancy being healthier you can add chopped tomatoes instead, but i find that bolognese has more flavour. A dollop of ketchup makes it even more tomato-ey.

6. Add the rest of the veg, the herbs, salt and pepper, leave for five minutes and then take off the heat.

7. To make the white sauce, melt the butter in a saucepan over a low heat and then add the flour. Stir to make a little ball of floury butterness! (or a roux if you want to be posh.)

8. Very very gradually add the milk, whilst continuously stirring. Stir until the sauce has thickened. Add cheese if you want to be naughty!

9. Cover the bottom of a 23x15cm oven dish with a layer of meat. Add a layer of pasta over the top, you can break parts of the sheets off to fill in any gaps. Add another layer of meat, then pasta, then meat, then pasta.

10. Pour the white sauce over the lasagne, so that there is an even layer covering the top. Sprinkle as much cheese as you want onto it.

11. Put into the oven for 40 minutes

voila!

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