Beef Lasagne
Layers of meaty sauce with cheese and béchamel, topped with more glorious cheese - it's little wonder that lasagne is a real family favourite. The lasagne sheets don't need pre-cooking.
4 people
70 minutes
25 minutes
Ingredients
- 500 ml Bechamel Sauce
- 200 ml Beef Stock
- 1 pinch Black Pepper
- 1 stick Celery finely chopped
- 300 g Cheddar Cheese grated
- 2 cloves Garlic crushed
- 2 - Garlic Baguettes to serve
- 6 - Lasagne Sheets
- 2 tbsp Olive Oil for frying
- 1 - Onion finely chopped
- 150 ml Red Wine
- 1 pinch Salt
- 1 - SuperValu Carrot finely chopped
- 1 tsp SuperValu Dried Mixed Herbs chopped
- 750 g SuperValu Irish Beef Mince
- 1 bag SuperValu Mixed Baby Salad Leaves to serve
- 400 ml SuperValu Tomato Passata
- 20 g SuperValu Tomato Purée
Method
- Heat a little oil in a large frying pan over a medium heat. Sauté the onion, carrot, celery and garlic for 3 to 5 minutes, until cooked but not completely soft. Add the minced beef, mix thoroughly and cook until it’s browned.
- Stir in the tomato purée, stock and red wine and cook gently, uncovered, for 2 minutes. Add the passata and herbs and cook for 10 to 15 minutes, until most of the liquid has reduced. Season with salt and pepper to taste.
- Preheat the oven to 180°C/gas mark 4.
- Place a layer of the meat sauce in the bottom of a 25cm x 18cm baking dish. Add a layer of lasagne sheets and a layer of béchamel and sprinkle with some of the grated cheese. Repeat these layers, finishing with béchamel and grated cheese.
- Bake in the oven for 35 to 40 minutes, until bubbling hot. Allow to stand for 10 minutes before cutting into slices. Serve with a crisp green salad and garlic bread.
