Who doesn't love a rich and delicious lasagne? Comfort food doesn't get much more classic than this Italian favourite, and my homemade recipe packed with extra vegetables is one that you'll want to make time and time again. It's the perfect dish to make all year round, and a mouth-watering pasta treat for the whole family to enjoy. Once you've made it once, it will become a family dinner time staple that you'll want to make every week!
For this recipe, you will need...
1 tbsp Olive Oil
1 Red Onion, diced
1 Green Pepper, chopped
1 Orange Pepper, chopped
4 Mushrooms, chopped
2 Garlic Cloves, finely sliced
500g Beef Mince
1 tbsp Tomato Purée
2 Bay Leaves
400g tin Chopped Tomatoes
200ml Beef Stock
1 tsp Worcestershire Sauce
Salt & Pepper
Italian Herb Seasoning
Paprika
Dried Lasagne sheets
50g Parmesan, grated
For the White Cheese Sauce
50g Butter
50g Plain Flour
500ml Milk
A handful of Grated Cheddar Cheese
Follow the steps below and be on your way to a pasta lovers lasagne heaven!
In a large pan, heat the olive oil over a low heat. Fry the mince on a medium heat until golden and brown. Add all your chopped vegetables; the onion, peppers, mushrooms and garlic, plus the bay leaves and simmer for 5 mins, or until softened.
Stir in the tomato purée, chopped tomatoes and beef stock (I like to use OXO cubes for this as it gives the dish a rich flavour). Add in the Worcestershire sauce, herbs and simmer for 15 mins, or until the liquid has reduced. Season with a pinch of salt and freshly ground black pepper.
Meanwhile, to make the white cheese sauce, melt the butter in a small saucepan over a low heat and add the flour. Whisk until combined and cook on low for 1-2 mins.
Remove from the heat and gradually whisk in the milk until you have a loose sauce. Season. Return to a gentle heat and whisk constantly until the sauce thickens. Remove from the heat once thick, and stir in your grated cheese.
Preheat the oven to gas 6, 200°C, fan 180°C. Layer up the lasagne in a baking dish with the ragu, the pasta and the white sauce. Repeat twice or until your baking dish is filled to the top.
Top with the Parmesan/Cheddar, herbs and paprika then bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top. You can finish the lasagne off under the grill to make the top EXTRA crispy. Mmmmm.
Serve alongside a fresh green salad and my super quick Garlic Bread baguettes; the perfect combination for a delicious dinner!
What are your favourite pasta dishes?
