Beef lasagne recipes
Our top 3 of 23 Beef lasagne recipes
by Peter JonesViewed 13747 times
- 1. Pre-heat the oven to 225C.
- 2. Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside.
- 3. To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.
- 4. Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.
- 5. Finish with the grated Parmesan and sprinkle with another pinch of oregano Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.
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- 2 tbsp. Olive oil
- 1 Large onion. peeled
- 2 cloves Garlic. peeled
- 2 pinches Dried oregano
- 300 g Minced beef
- 1 tbsp. Tomato puree
- 1 tbsp. Worcestershire sauce
- 1 Bay leaf
- 2 tbsp. Red wine
- 1 tin Chopped tomatoes
- 50 ml Milk
- to taste Salt and freshly ground black pepper
- 25 g Butter
- 25 g Flour
- 300 ml Milk
- pinch of Ground nutmeg
- 60 g Cheddar cheese. grated
- 30 g Parmesan cheese. grated
- 6 sheets 'non-cook' lasagne sheets
by Jules MillViewed 12630 times
- Firstly fry off the pacentta then add the onions and fry until soft. Add the mince and fry together until the mince is brown. Add the garlic, worcester sauce and freshly ground black pepper. Fry for a couple of minutes then add the chopped mushrooms and the tin of chopped tomatoes. Stir well and add the tomato puree. Bring to the boil then turn off the heat and put aside until required. If the mxture seems a little runny at this point, I would usually thicken with beef gravy graules but only if it needs it.
- Make the white sauce by adding the milk and butter/marg to the pan, start to heat on high and add the sifted flour, whisk gently until the mixture starts to boil and thicken. Remove from heat and season with salt and pepper. You do not want the sauce too thick it should coat the back of a spoon quite thickly.
- This dish can then be assembled as follows and put aside to cook later.
- Use a good size oven proof dish. Place a layer of the meat mixture at the bottom of the dish and cover with sheets of lasagne, these can be broken to ensure that all of the meat is covered. Place another layer of meat on top and drizzle over some of the white sauce, then cover with sheets of lasagne. Continue this until all of the meat mixture has been used (probably 3/4 layers depending on how thick you have put the meat on), and on the top of the lasagne use the remainder of the white sauce and top with grated parmesan cheese.
- This can then be baked in a preheated oven Gas 5 for 40 mins until golden on top. Serve with Garlic Bread and a nice Green Salad.
- MEAT FILLING
- 500g Minced Beef
- 100g Diced Pancetta
- 1 Onion chopped
- 5 Cup mushrooms chopped
- 1 400g tin Chopped Tomatos
- 1 tablespoon Tomtato Puree
- 1 clove crushed garlic
- 1 dash of Worcester sauce
- WHITE SAUCE
- 1 Pint Semi Skimmed Milk
- 1 oz Butter or Marrg
- 1 heaped tablespoon plain flour sifted
- salt and pepper
- Parmisan cheese
- Sheets Dried Lasagne
- Dried Lasagne sheets
by RosannViewed 7193 times
- 1. Fry the onion and garlic in a little oil until soft then add mince and fry until browned
- 2. Add the tin of whole tomatoes and mix well with mince mixture
- 3. Add tomato puree and mix then add the grated carrot
- 4. Simmer for 25 minutes while bolognaise cooks
- 5. Soak lasagne sheets in boiling water for 5 minutes to soften the lasagne
- 6. Cover the bottom of the oven dish in lasagne sheets then spoon half the bolognaise over the layer of pasta
- 7. Cover the bolognaise with lasagne sheets then spoon the second half of the bolognaise over the second layer of pasta
- 8. Mix the cheese sauce powder and milk and heat over a medium heat until it boils
- 9. Reduce heat to simmer. Continue to stir until the sauce thickens to consistency of custard.
- 10. Pour over the top of the bolognaise then cover the top of dish with grated cheese
- Place in a pre-heated oven (200 degrees C) for 35 minutes.
- OH AND ALMOST FORGOT..
- 1 lb Minced beef
- 1 Clove Garlic
- 1 onion chopped
- 1 Tin Tomatoes
- 2 tbsps tomato puree
- ½ tsp Oregano
- 2 Carrots Grated
- CHEESE TOPPING
- 2 pkts Cheese sauce mix
- 1 ltr Milk
- 1lb cheese
Tortilla Beef Lasagne
by Helen ParkerViewed 661 times
- 1. Crush the 2 Garlic Cloves
- 2. Heat 1 tbsp of olive oil in a pan. When hot add the garlic, fry until turning golden on a medium heat. Be careful not to burn.
- 3. Add the minced beef and continue to fry, whilst turning the beef with a wooden spoon.
- 4. Once all the beef is brown, turn the heat down and add the 2 cans of plum tomatoes.
- 5. Crush the plum tomatoes with a spoon.
- 6. Add the Italian herbs, turn the heat down and leave with no lid on. Simmer for 30-40mins until all the excess liquid is gone, check every 5-10mins to ensure it's not gone dry and started burning.
- 7. Whilst the beef is simmering start to prepare the tortillas. You will need a lasagne dish.
- 8. The end goal is to have 4 layers with 2 tortillas on each layer (probably overlapping slightly). Cut the tortillas so that the edges are straight and you will have a complete layer when 2 are placed in the dish.
- 9. Once the beef is prepared put the grill on a medium heat.
- 10. Put in 1 layer of tortillas to cover the bottom of the lasagne dish, add 1/2 of the beef mix.
- 11. Layer another 2 tortillas. Then spread 3 tbsp of the yogurt and 3 tbsp Philidelphia over the tortillas. Then layer 3-4 roasted peppers and a handful of cheese.
- 12. Add another layer of tortillas
- 13. Add the remaining beef mix with 2 tbsp of yogurt and 2 tbsp Philidelphia on top
- 14. Add the final layer of tortillas. Spread 2-3 tbsp of yogurt on top then enough grated cheese to cover.
- 15. Grind some black pepper on top, then place under the grill for 5-10mins until golden brown.
- 16. Serve with a spinach salad
- 400g Lean Minced Beef
- 2 Cans Plum Tomatoes
- 1 tbsp Mixed Italian Herbs
- 1 small pot Total 0% Greek Yoghurt
- 200g Cheddar Cheese . grated
- 6-8 tortilla wraps
- 1 jar Roasted Red Pepper (in oil)
- 2 Garlic Cloves
- For Cooking Olive Oil
- Small Tub Philedelphia Light