Lasagne

   

jack and finley lasagna

 

Red meat is a great source of iron for children, and the cheesy sauce makes lasagne a big hit with children everywhere!

Ingredients

1 tbsp olive oil

1 onion, peeled and diced

1 clove of garlic, peeled and crushed (or diced as small as possible)

2 carrots, peeled and cut into small cubes

200g baby button mushrooms (washed and sliced)

450g minced beef

1 tsp mixed herbs

1x400g tin of chopped tomatoes

200g passata

 

8 sheets lasagne

 

For the cheese sauce

50g butter

1 tbsp flour

500 ml full fat milk

100g cheddar cheese (or 50g cheddar + 50g parmesan)

 

 

Method

Heat the oven to 200°C (180°C for fan-assisted oven).

Heat the oil in a large saucepan. Add the onion, garlic and carrots. Cook and stir until softened (about 5 minutes). Add the mushrooms, stir to coat them in the oil. Add the mince a handful at a time, stirring. Add the herbs and mix until the beef has browned. Add the tinned tomatoes and passata. Cook over a medium heat for 20 minutes, stirring regularly.

Whilst the mince is cooking, make the cheese sauce. If your lasagne sheets require pre-cooking, do so now, according to the pack instructions.

Melt the butter in a small saucepan over a medium heat. Once melted, add the flour and stir for one minute. Reduce the heat. Add the milk a ladleful at a time, stirring/whisking continuously as you go. Once all the milk is added, keep stirring until thickened.

Remove from the heat and stir in 50g of cheddar cheese.

Spoon enough mince into an oven dish to cover the base. Cover with lasagne sheets, overlapping them slightly. Pour half the cheese sauce over the top, ensuring its evenly spread.

Repeat the process (a layer of mince, a layer of lasagne, a layer of cheese sauce) then sprinkle over the last 50g of cheese (cheddar or parmesan).

Cook in the oven for 30 minutes, or until golden and bubbling.

 


October 6, 2015
by Abigail Plested

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