Recipe for beef lasagne
For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the tomato purée, canned tomatoes and thyme, then stir well.
For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.
If placing in the oven straight away use hot water to soften the lasagne sheets otherwise leave for six hours before placing in oven
For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese.
Preheat the oven temperature to 200C/400F/Gas 6.
Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 389 | ||
Calories from Fat: 200 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 101.9mg | 31 % | |
Sodium 321.5mg | 11 % | |
Potassium 700mg | 18 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 12g | ||
Protein 31.6g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 389
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