Beef & Veg Lasagne
February 24, 2022
I think it's only due to the popularity of the aubergine & lentil bake that I haven't gotten around to adding this lasagne recipe before. It's a delicious dish and another great meal where you can so easily bulk it out with nutrients. I also think anything beige and topped with melted cheese is always going to be a winner!
Ingredients
- 800g Beef Mince
- 2 tbsp Olive Oil
- an Onion diced
- 2 Sweet Red Peppers diced
- 4 Celery Sticks diced
- 2 Carrots finely chopped
- 2 Garlic Cloves diced
- 2 tins/jars Chopped Tomatoes or Tomato Pasta Sauce I also use an organic tomato pasta sauce
- 50 grams Butter
- 50 grams Cornflour
- 500 ml Milk
- 8 Lasagne Sheets
- a cup Cheddar grated
Instructions
- Add your beef mince and half of the olive oil to a pan and stir until browned over a medium/high heat. Remove the meat from the pan and set to one side in a bowl.
- Add the remaining olive oil and onion, pepper, celery, garlic and carrots to the pan over a medium heat for about 5 minutes. You want them to soften and not burn or stick so keep stirring every so often. At this point I will quite often add in some herbs or spices to suit. Oregano, rosemary, cinnamon etc.
- Once the carrots are beginning to soften – you can check with a knife, add your beef back to the pan.
- Add in your tomatoes or tomato sauces and lower the heat to a gentle simmer. If the bottom begins to stick at all then lower the heat a little more.
- In a separate pan add your cornflour and butter and whisk until a paste is formed. Slowly add in your milk until you have a sauce forming. I tend to do it 50ml at a time and then add the next 50ml once the previous once has thickened. Keep whisking!
- Add a third of your beef mince to a large dish, gently add a third of your white sauce and carefully place a layer of lasagne sheets on. Repeat again with the beef mince, white sauce and lasagne sheets. Finally add the last of the beef mince and then white sauce. Top with your grated cheddar.
- Bake in a preheated oven at 180C for 35-40 minutes. You want the top to turn a nice golden colour. Set aside and allow to cool a bit before serving!
Notes
You need a fairly deep dish for this to accommodate all of the layers!