Beef Lasagne

A family dinner classic.​

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Photo credit: Edmonds Illustrated Cookbook 98
Ratings (2)
Prep Time: 1.5 hours Servings: 4-6
  • MEAT SAUCE:

    2 Tbsp oil

    1 onion, chopped

    3 cloves garlic, crushed

    500g lean beef mince

    100g mushrooms, sliced

    2 × 400g cans tomatoes in juice, chopped

    1 cup tomato purée

    1 tsp oregano

    ½ tsp basil

    1 tsp sugar

    salt

    pepper

    CHEESE SAUCE:

    50g butter

    3 Tbsp Edmonds standard flour

    1½ cups milk

    ¾ cup grated cheese

    salt and pepper


    250g wide lasagne, cooked

    2 Tbsp grated parmesan cheese

    1. First make the meat sauce. Heat oil in a large frying pan. Add onion and garlic. Cook until onion is golden. Increase heat. Add meat and brown well.
    2. Add mushrooms, tomatoes in juice, tomato purée, oregano, basil and sugar. Stir. Bring to the boil then reduce heat and simmer gently for 40 minutes or until meat mixture has thickened slightly, stirring occasionally.
    3. Season with salt and pepper to taste. Set aside until cool.
    4. Preheat the oven to 180˚C.
    5. To make the cheese sauce melt butter in a saucepan. Add flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens.
    6. Remove from heat. Stir in cheese. Season with salt and pepper to taste.
    7. Cover with a lid or plastic wrap to prevent a skin forming. Set aside to cool slightly.
    8. To assemble: Place half the lasagne in a greased ovenproof dish. Spread with half the meat mixture and half the cheese sauce. Repeat the layers. Top with parmesan cheese.
    9. Cook for 20 minutes or until golden and heated through.

Ratings

Nicole Jones
Nicole Jones
Feilding
sharon willis
sharon willis
napier

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