Lasagne, yummy!

Just a quick one today as I have been asked for this recipe quite a bit recently, so here goes:

Ingredients, Mince :

  • 800g Lean Beef Steak Mince
  • 1 Small red onion diced
  • 1 Small white onion diced
  • 3 Carrots grated
  • 4-6 Cloves of garlic chopped or crushed ( reduce or increase garlic to your own taste)
  • 2 Tins chopped tomatoes
  • ½ – 1 Tube tomato puree
  • Worcestershire sauce
  • Dried oregano
  • Dried basil



  • Sweat the onions, carrot & garlic in the pan for a few minutes until softened.
  • Add the mince, and combine well with the garlic, onion & carrot and cook over a medium heat until cooked through.
  • Add aprox. 1-2 tsp of Worcestershire sauce and crumble in the oxo cube. Stir well.
  • Add the tinned tomatoes, about half of the tomato puree and leave to simmer gently.
  • Sprinkle in the dried herbs and stir well.
  • Leave on a really low heat while you make the white sauce, stirring occasionally.


Ingredients, Bechamel Sauce:

  • 3oz Butter ( unsalted)
  • 3oz Plain Flour
  • 1 & ½ Pints of milk


  • Put the butter and flour in the pan and melt over a very low heat, stirring until you form a rue.
  • Remove from the heat and gradually stir in half of the milk.
  • Return to a med heat and add the rest of the milk, stirring continuously.
  • Add salt & pepper to taste.
  • Keep stirring until the sauce has reached your desired consistency ( I like it like good custard – not too runny, not too thick).
  • Switch off heat and assemble lasagne as quickly as possible.

I use aprox 8 sheets of fresh lasagne for the following construction:

  • Cover the bottom of the lasagne dish with a good layer of mince.
  • Cover with Lasagne sheets ( you may need to trim them to fit, which is easy done with scissors or by folding)
  • Pour over one third of the bechamel sauce and spread to cover all the pasta.
  • Repeat the mince, pasta, sauce and then repeat again.
  • Top with grated cheese and black pepper.
  • Pop in the oven for about 20 mins on gas 7.



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