CookingBauer XcelMeat, Recipe

Cheesy lasagne

CookingBauer XcelMeat, Recipe
Cheesy lasagne
Lasagne_P.jpg

Method

  1. Pre heat the oven to 200C/Gas Mark 6.
  2. Brush a deep 25cmx25cm square ceramic oven proof dish with olive oil.
  3. In a large deep frying pan heat the oil and fry the onion and garlic until it starts to soften. Add the mince and cook until it is all browned.
  4. Stir in the flour and let it cook in for a minute then add the stock, Worcestershire sauce and tomato purée and stir well to mix it all in. Add the tinned chopped tomato and sugar and stir again. 
  5. Season and leave cook on a low heat for one hour stirring occasionally, until the sauce has thickened to a rich brown colour.
  6. Melt the butter in a deep saucepan, add the flour and cook for 2 minutes and then add the milk a little at a time, whisking constantly, until smooth and thick. 
  7. Mix in the mustard and nutmeg and 100g of cathedral city cheddar cheese. Season to taste, cover and set aside until the ragu is ready.
  8. When the mince is cooked pour half in to the prepared oven dish place 3-4 lasagne sheets over the meat and then cover with half the cheese sauce. 
  9. Repeat the process again with the remaining sauces and sprinkle the reserved cheddar on top.
  10. Cook in the oven for 35 to 40 mins until the top is golden brown.
  11. Serve with a crunchy green salad.

Tip

The perfect comforting meal to come home to!

Ingredients

For the beef ragu:
1 tbsp olive oil plus a little extra.
1 large onion finely chopped
3 cloves of garlic crushed
800g (1lb 11oz) beef mince (10% fat is best)
1 tbsp flour
400l (14fl oz) beef stock
A few glugs of Worcestershire sauce
1 tbsp tomato purée
1 tin chopped tomatoes
1 tsp brown sugar
For the cheesy sauce:
50g (2oz) butter
50g (2oz) flour
600ml (1pt) milk
1tsp English mustard
a few scrapes of whole nutmeg
Salt & pepper
100g (4oz)Cathedral City cheddar cheese plus some for the top
6-8 lasagne sheets

Notes

Time: 35 mins
Serves: 6
Nutrition: n/a