Homemade Minced Beef Lasagne
- Ready in: 2 and a half to 3 hours
- Serves: 6
- 450g good quality minced beef (I used Highland)
- 1 onion, finely chopped
- 2 garlic cloves, peeled and crushed
- x2 400g canned chopped tomatoes
- 4 tablespoons tomato puree
- 3 level teaspoons dried oregano
- 250mls stock (beef or vegetable is best
- 250mls red wine
- 1 teaspoon sugar
- 1 handful freshly chopped basil
- splash of olive oil
- X1 375g pack dried egg lasagne ( you will use about 2/3 of pack)
- 60g butter
- 60g flour
- 550mls semi skimmed or whole milk
- 50mls double cream (optional)
- pinch of ground nutmeg
- 50g parmesan cheese, finely grated
- You will also need an ovenable rectangular dish approx. 30 x 20cm
Pre-heat oven to 150C, Gas 2.
Brown meat with care on a moderately high heat, allowing caramelised flavours to develop and set aside.
Add olive oil to an oven proof pan on a moderate heat and sauté onion until it begins to soften.
Add garlic and cook for 1-2 minutes ensuring it does not brown.
Add browned minced beef to pan with onions and garlic along with chopped tomatoes, tomato puree, dried oregano, stock, wine, sugar and a little seasoning.
Bring to the boil stirring frequently, and turn off heat.
Fix lid tightly to pan and bake in oven for 2 ½ to 3 hours until a thick sauce forms.
Remove from oven, season if required and blend through fresh basil.
Whilst meat sauce is in oven, prepare white sauce.
Add butter, flour and milk, to pan on a moderate heat.
Stir continuously on a moderate heat and bring to the boil. Simmer for 2-3 minutes until sauce has thickened. Turn off heat, add cream (optional) ground nutmeg, season and set aside ready for use.
Putting it together
Pre- heat oven to 180C, Gas 4.
Spoon a layer of meat sauce onto base of dish, then béchamel sauce, then lasagne.
Repeat this process covering the lasagne with a final layer of béchamel sauce.
Sprinkle with parmesan cheese and bake in oven for 30 -35 minutes until gold and bubbling on top.