Beef Lasagne

Layers of rich beef ragù, creamy béchamel and pasta sheets baked until golden and bubbling.

SHOPPING LIST

• beef mince500g
• lasagne sheets250g
• onion1
• garlic clove2
• chopped tomatoes2 tins
• tomato puree2 tbsp
• beef stock cube1
• dried oregano1 tsp
• plain flour40g
• butter40g
• milk500ml
• cheddar cheese100g
• olive oil1 tbsp

METHOD

1. 1Heat the olive oil in a large pan and fry the onion and garlic for 3 minutes.
2. 2Add the beef mince and cook until browned all over, breaking it up with a spoon.
3. 3Stir in the chopped tomatoes, tomato puree, crumbled stock cube and oregano, then simmer for 20 minutes.
4. 4Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
5. 5Gradually whisk in the milk and simmer until thickened, then stir in half the cheddar.
6. 6Layer half the beef sauce, then half the lasagne sheets, then half the white sauce in an ovenproof dish.
7. 7Repeat the layers and top with the remaining cheddar.
8. 8Bake at 200°C for 30 minutes until golden and bubbling.
9. 9Rest for 5 minutes before serving.

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