A straightforward, and delicious, recipe for lasagne.

Still searching for what to cook ?

Name: Simple Lasagne
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 450 grams Minced beef; 225 grams Tinned Tomatoes; 100 grams Tomato puree; pinch Salt & pepper, mixed herbs & sugar; 1 Onion Chopped; 1 clove Garlic; Water; 100 grams Butter; Self-raising flour; 225 grams Mature cheddar cheese; 250 grams Sheets of lasagne pasta; 400 ml Milk

Find the most delicious recipes here

INGREDIENTS

450 grams Minced beef
225 grams Tinned Tomatoes
100 grams Tomato puree
pinch Salt & pepper, mixed herbs & sugar
1 Onion ; Chopped
1 clove Garlic
Water
100 grams Butter
Self-raising flour
225 grams Mature cheddar cheese
250 grams Sheets of lasagne pasta
400 ml Milk

Servings

INSTRUCTIONS

The Bolognaise Sauce

Put a small amount of cooking oil into a saucepan and heat gently. Chop the onion and fry slowly until it softens. Add the mince and stir slowly until it changes from red to grey. Add the tin of tomatoes, including the juice, and stir in. Add the whole tube of tomato puree and a little water to make the mixture more liquid. Add the salt, pepper, mixed herbs, sugar and garlic. Simmer gently for about 10 minutes and allow to cool down.

The Cheese Sauce

Put the butter into another saucepan and heat very gently until it melts. Stir in enough flour to make a thick, sticky paste. Turn up the heat and stir vigorously as you add the milk. Keep stirring until all the lumps dissolve and turn the heat down again when you have a smooth, creamy white sauce. Cut the cheese into lumps and add to the mixture, stirring continuously until the cheese has melted. Leave to cool.

The Pasta

Dip each sheet of lasagne into into hot water just before you use it. This softens the pasta, making it tastier and easier to use. Take a large, ovenproof casserole (preferably with lid) and rub around with a little cooking oil to prevent sticking. Place a couple of sheets of pasta on the bottom of the dish and cover with one or two tablespoons of the bolognaise sauce followed by by the same amount of cheese sauce. Then add two or three more sheets of pasta and continue to layer with bologniase and cheese sauces until the casserole dish is filled or you run out of ingredients. Sprinkle with a little grated cheese. Bake in a moderate oven for about 1 hour.

Lasagne is best served with a crunchy side-salad. Iceberg lettuce is the best, topped with slices of cucumber and tomato. A little oil-and-vinegar dressing adds the final touch.

Cooking the lasagne the day before you plan to serve it will result in a more solid texture and far more flavour.

NOTES

Alert editor

Simple Lasagne

450 grams Minced beef
225 grams Tinned Tomatoes
100 grams Tomato puree
 pinch Salt & pepper, mixed herbs & sugar
1 Onion Chopped
1 clove Garlic
 Water
100 grams Butter
 Self-raising flour
225 grams Mature cheddar cheese
250 grams Sheets of lasagne pasta
400 ml Milk

The Bolognaise Sauce

Put a small amount of cooking oil into a saucepan and heat gently.  Chop the onion and fry slowly until it softens.  Add the mince and stir slowly until it changes from red to grey.  Add the tin of tomatoes, including the juice, and stir in.  Add the whole tube of tomato puree and a little water to make the mixture more liquid. Add the salt, pepper, mixed herbs, sugar and garlic.  Simmer gently for about 10 minutes and allow to cool down.

The Cheese Sauce

Put the butter into another saucepan and heat very gently until it melts.  Stir in enough flour to make a thick, sticky paste.  Turn up the heat and stir vigorously as you add the milk.  Keep stirring until all the lumps dissolve and turn the heat down again when you have a smooth, creamy white sauce. Cut the cheese into lumps and add to the mixture, stirring continuously until the cheese has melted.  Leave to cool.

The Pasta

Dip each sheet of lasagne into into hot water just before you use it.  This softens the pasta, making it tastier and easier to use.  Take a large, ovenproof casserole  (preferably with lid) and rub around with a little cooking oil to prevent sticking.  Place a couple of sheets of pasta on the bottom of the dish and cover with one or two tablespoons of the bolognaise sauce followed by by the same amount of cheese sauce. Then add two or three more sheets of pasta and continue to layer with bologniase and cheese sauces until the casserole dish is filled or you run out of ingredients.  Sprinkle with a little grated cheese.  Bake in a moderate oven for about 1 hour.

Lasagne is best served with a crunchy side-salad.  Iceberg lettuce is the best, topped with slices of cucumber and tomato.  A little oil-and-vinegar dressing adds the final touch.

Cooking the lasagne the day before you plan to serve it will result in a more solid texture and far more flavour.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (641g)
Recipe Makes: 4 Servings

Calories: 3181
Calories from Fat: 2920 (92%)

Amt Per Serving		% DV

	Total Fat 324.4g	433 %
	Saturated Fat 201.2g	1006 %
	Monounsaturated Fat 87.5g
	Polyunsanturated Fat 12g
Cholesterol 900.9mg		277 %
Sodium 2963.4mg		102 %
Potassium 710.3mg		19 %
Total Carbohydrate 35g		10 %
	Dietary Fiber 2g	8 %
	Sugars, other 33.1g
Protein 43.3g		62 %
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.

About Our Nutrition Facts

Calories per serving: 3181

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe