Classic Beef Lasagna

Method

1. 1Prep

   • Preheat the oven to 200°C/ 180°C.
   • Peel and finely chop the onion.
   • Peel and grate the carrot.
   • Peel and mince the garlic.

2. 2Fry

   • Heat a large pan over medium heat with a drizzle of olive oil.
   • Fry the onion, carrot and garlic with a pinch of salt for 7 min until soft.
   • Add the beef mince, increase the heat to medium-high and cook for 4 min further until brown and crispy.

   Tip: Adding salt to the onion, carrot and garlic helps to draw out water, allowing them to cook and soften faster!

3. 3Simmer

   • Add the oregano, tomato paste, tomato passata, sugar, Worcestershire sauce, pepper, 0.5 stock cube and measured water.
   • Simmer for 5 min.

4. 4Make bechamel

   • Meanwhile, melt the butter in a saucepan over a medium heat.
   • Add the flour and stir until a sandy paste has formed.
   • Gradually add the milk and whisk for 3-4 min until thickened.
   • Add the grated Parmesan and season with salt and pepper.

5. 5Bake

   • Pour half of the beef sauce over the bottom of an oven-proof dish.
   • Top with half of the lasagna sheets.
   • Repeat.
   • Cover with the béchamel, top with the grated cheddar and bake for 25-30 min or until the pasta is cooked.

   Tip: You may need to layer the sauce and lasagna sheets differently depending on the size of your dish.

6. 6Prep salad

   • Meanwhile, wash the lettuce.
   • Whisk together the balsamic vinegar and olive oil.
   • Season with salt and pepper - this is the dressing.
   • Serve the Classic Beef Lasagna with the Crispy Lettuce Side Salad, drizzled with dressing over the top.