Beef Lasagne

I've not made a "proper" lasagne for a while now, so it hasn't actually featured on my blog. We used to eat it quite a bit as the other half thinks my lasagne is really tasty, but a traditional one tends to be quite heavy on the calories so we've stayed away a little bit! 

For me I quite like making lasagne and don't find it too demanding after a day at work, but if you are pushed for time you can make it in advance and cook from frozen, you'd just need to double the cooking time.


  • 575 g lean beef mince (I normally use 500 g but this is the packet I bought from Sainsbury's)
  • 1 - 2 bovril cubes
  • 1 large onion, chopped
  • 2 cans chopped tomatoes
  • 1/2 can water
  • 1 tablespoon of tomato puree
  • a teaspoon of mixed herbs
  • a dash of Worcestershire sauce (I use Henderson's as this is gluten free and local)
  • 2 cloves of garlic, minced
  •  1 pack of gluten free lasagne sheets
  • Extra mature cheddar cheese, grated (enough to cover the top of your lasagne)
  • Salt and Pepper
  • Oil for frying
For the Bechamel /  White sauce:
  • 40 g butter
  • 40 g plain gluten free flour
  • 300  - 350 ml semi skimmed milk
  • extra mature cheddar cheese (optional)

  1. Preheat oven to 170 C fan, 180 C conventional oven.
  2. Add oil to a large frying pan, add the onions and start to soften for a few minutes, add the garlic and cook for another minute.
  3. Add the minced meat and start to cook until the meat is starting to brown, add the Hendersons relish, crumble in the stock cube and cook until the meat has browned. 
  4. Add the tomato paste, mixed herbs and stir through. Put the chopped tomatoes and water in and bring to the boil. Turn the heat down and and cook on a low light until the sauce has reduced down.
  5. Blanche the lasagne sheets and leave to one side.
  6. Melt the butter in a saucepan, add the flour and mix until you get a paste. Cook for about 2 minutes, then add a small amount of the milk and allow to boil. Then add the rest of the milk and whisk through until the sauce starts to thicken, if it becomes too thick then you can add more milk. I add a little cheese to my Bechamel sauce at this stage. 
  7. Place half of the meat into the baking dish, layer with lasagne sheets, add another layer of beef then top with more pasta. Spread the Bechamel sauce on top and grate enough cheese to cover the top.
  8. Bake for approximately 45 minutes, or until cooked through.

No comments:

Post a Comment