Lasagne is a classic and a great way to use up extra mince. Use turkey mince for a healthier option.
SuperValu Chopped Tomatoes
SuperValu Irish Beef Mince
SuperValu Tomato Purée
From the Store Cupboard
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.
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.
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Graham Norton’s Pinksecco
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The Happy Pear's Creamy Mushroom Stuffed Squash with Zingy Salsa Verde
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