Beefy Lasagne

Name: Beefy Lasagne
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 carrots, finely chopped; 2 cloves garlic, finely chopped; 500 g lean beef mince; 700 g bottle tomato passata; 1/2 cup water; 1 teaspoon dried oregano leaves; 2 pots Continental Stock Pot Sensations Beef Stock Pot; 1 1/2 cups shredded pizza cheese mix; 8 dried instant lasagne sheets; salad, to serve; 2 tablespoons butter; 2 tablespoons plain flour; 2 cups milk; freshly ground black pepper and salt, to taste

This classic beefy lasagne is sure to hit a spot with the whole family.

1 H 10 Mins

Cooking Time
medium

Difficulty
15 Mins

Prep Time
6 People

Serves

2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 cloves garlic, finely chopped
500 g lean beef mince
700 g bottle tomato passata
1/2 cup water
1 teaspoon dried oregano leaves
2 pots Continental Stock Pot Sensations Beef Stock Pot
1 1/2 cups shredded pizza cheese mix
8 dried instant lasagne sheets
salad, to serve

Bechamel Sauce

2 tablespoons butter
2 tablespoons plain flour
2 cups milk
freshly ground black pepper and salt, to taste

Preheat oven to 180°C (160°C fan-forced).
Heat olive oil in a large deep -frying pan over medium heat. Add onion and carrot, cook for 6-8 minutes, stirring occasionally, until softened. Add garlic and cook, stirring for 30 seconds.
Add beef mince and cook for 5 minutes or until browned. Add passata and oregano to pan. Add water to empty tomato passata bottle. Close lid. Shake closed bottle to combine remaining passata with water. Pour over mince, bring to the simmer. Stir in stockpots until dissolved. Bring to the boil, reduce heat to medium-low and simmer, uncovered, for 12 minutes, stirring regularly.
Meanwhile make bechamel sauce. Heat butter in a medium saucepan over medium heat until melted. Stir in flour and cook, stirring, for 2 minutes. Remove from heat. Gradually whisk in milk until smooth. Return to heat. Bring to the boil, whisking constantly. Cook for a further 5 minutes, stirring, until sauce thickens. Remove from heat. Stir in ½ cup cheese. Season to taste with salt and pepper.
Place ½ cup of the meat sauce in base of a 3-Litre (12 cup) capacity baking dish. Top with lasagne sheets, breaking to fit if necessary. Repeat with layers of meat sauce, bechamel and lasagne sheets finishing with the béchamel sauce on top. Sprinkle over remaining pizza cheese. Bake in preheated oven for about 35 – 40 minutes or until golden brown and pasta is al dente. Serve with salad.