Annie Bell's Lazy Lasagne
Over a year ago
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Ingredients
- 2 tbsp olive oil
- 1 onion peeled and finely chopped
- 3 garlic cloves peeled and finely chopped
- 700g minced beef
- 2 x 350g jars tomato ragù
- 200ml chicken or beef stock
- 2 tbsp thyme leaves
- Sea salt and black pepper
- 225g-250g lasagne sheets
- 1 tbsp cornflour
- 150ml whole milk
- 300ml sour cream
- 125g grated gruyere
- 100g freshly grated parmesan
Accompaniment
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Method
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1
Have ready a roasting dish about 20cm x 30cm x 6cm deep or equivalent. Heat the olive oil in a large lidded pan over a medium heat and fry the onion for several minutes until softened and translucent, stirring occasionally, then stir in the garlic and cook for a moment longer.
Add the beef, turn up the heat and continue to fry, stirring frequently, until it changes colour. Add the tomato ragù, the stock, thyme and some seasoning, bring to the boil, cover and simmer over a low heat for 20 minutes.
Preheat the oven to 190C/170C fan/ 375F/gas 5. Assemble the lasagne in the roasting dish. Smooth a little of the meat sauce over the base of the dish and arrange three sheets of lasagne on top. Now repeat so you have five layers of meat sauce in total and four of lasagne.
For the topping, blend the cornflour with a little of the milk, then whisk this in a bowl with the remaining milk and the sour cream. Fold in the gruyère and spread the mixture over the lasagne. Scatter over the parmesan and bake for 30-40 minutes or until golden and sizzling.
Chef's Tips
Use any good bought tomato ragù, such as Sacla or Bertolli.
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