It’s nearly the weekend and you’re craving a hearty, comforting meal? Perfect timing! Why not try this delicious beef lasagne recipe? It’s packed with flavour, uses simple ingredients, and is sure to satisfy the whole family.
Simple Lasagne with New Sheepfold Farm Beef Mince
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Ingredients:
- For the meat sauce:
- 30 ml olive oil (2 tbsp)
- 200g onion, chopped (1 large)
- 150g carrots, finely chopped (2 carrots)
- 100g celery stalks, finely chopped (2 celery stalks)
- 450g New Sheepfold Farm beef mince
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 2 cloves garlic, minced
- 2 x 400g tins of chopped tomatoes
- 1 x 400g tomato passata
- 240 ml beef stock
- Salt and pepper to taste
- For the cheese sauce:
- 90g butter (6 tbsp)
- 90g plain flour (6 tbsp)
- 960 ml milk – full fat is recommended
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg
- 100g grated Parmesan cheese (1 cup)
- Other:
- 9-12 sheets of dried lasagne (amount may vary)
- 450g mozzarella cheese, shredded – or a mix of mozzarella and cheddar
Equipment
- Large Pan
- Saucepan
- 9×13 inch baking dish
Instructions:
Get started:
- Preheat oven to 190°C (375°F).
Make the meat sauce:
- Heat olive oil in a large pan over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add New Sheepfold Farm beef mince and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Stir in oregano, basil, and garlic. Cook for 1 minute more.
- Pour in the chopped tomatoes, tomato passata, and beef stock. Season with salt and pepper to taste. Bring to a simmer, then reduce heat and cook for at least 30 minutes, or up to 2 hours for a richer flavour, stirring occasionally.
Make the cheese sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to make a roux.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Remove from heat and stir in salt, pepper, nutmeg, and Parmesan cheese until melted and smooth.
Assemble the lasagne:
- Spread a thin layer of meat sauce in the bottom of the baking dish.
- Place a layer of dried lasagne sheets over the sauce, breaking them to fit if necessary. Ensure they are well covered by the sauce.
- Spread half of the remaining meat sauce over the lasagne, then top with half of the cheese sauce and one-third of the mozzarella cheese (or cheese mix).
- Repeat layers: lasagne sheets, meat sauce, cheese sauce, mozzarella cheese.
- Top with a final layer of lasagne sheets, the remaining meat sauce, and the rest of the mozzarella cheese (or cheese mix).
Bake:
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Remove foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the pasta is tender.
- Let the lasagne rest for 10-15 minutes before serving.
Tips
- Add a layer of sautéed mushrooms to the meat sauce for extra flavour and texture.
- If you have time, make the meat sauce ahead of time and refrigerate or freeze it.
- Feel free to add other vegetables to the sauce, such as peppers or courgette.
Enjoy your delicious homemade lasagne with New Sheepfold Farm beef mince!