Classic Lasagne
Lasagne is a classic and a great way to use up extra mince. Use turkey mince for a healthier option.
6 people
20 minutes
50 minutes
Ingredients
- 6 - Lasagne Sheets
- 6 - Mushrooms sliced
- 0 glass Red Wine (optional)
- 400 g SuperValu Chopped Tomatoes tin
- 300 g SuperValu Irish Beef Mince
- 1 - SuperValu Onion diced
- 0 tsp SuperValu Tomato Purée (optional)
Cheese Sauce
-
400
ml
Milk
-
25
g
Plain Flour
-
25
g
SuperValu Butter
-
0
-
SuperValu Salt
From the Store Cupboard
-
100
g
Cheddar Cheese
grated
-
2
cloves
SuperValu Garlic
diced finely
-
0
-
SuperValu Salt
Method
- Heat a saucepan with a little oil and add the onion, garlic and mushrooms and saute for a few minutes until they have softened.
- Next add in the mince with some salt and pepper and cook this for 2-3 minutes with the onion and mushroom mixture.
- Add in the red wine (if using) and allow this to come to the boil.
- Add in the chopped tomatoes and the tomato puree and allow this mixture to simmer for 12-15 minutes.
Cheese Sauce
- Put the milk in a saucepan and bring to the boil.
- Melt the butter slowly in another small saucepan.
- Add the flour to the melted butter and mix until combined.
- Cook this mixture on a low heat for two minutes.
- Gradually whisk in the boiling milk and continue to stir, especially around the edges, until it comes to the boil again.
- Add half the grated cheese to the mixture.
Making the Lasagne
- Turn the heat right down and cook on a low heat for 10-15 minutes.
- Depending on the size of your dish, soak six to eight lasagne sheets in boiling water for 50-60 seconds. I normally use an eight or nine inch square dish.
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Place some of the meat mixture on the bottom of the baking dish.
- Cover with a layer of the soaked lasagne, then cover with some of the cheese sauce.
- Repeat this process a second time and then sprinkle the remaining grated cheese on the top.
- Bake in the preheated oven for 20 minutes.
- Perfect served with a green salad.
