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Beef Lasagna

Beef Lasagna

Published on 29 March 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4

Ok, so we are now bringing the last few recipes together in this recipe, Lasagna, and for a low carb version see the next recipe – “Beef & Aubergine Bake“.

I love lasagna, but it is a funny thing for me.  It is one of those dishes that I would never really order at a restaurant or even really consider making at home.  It’s only now and again that my family ask for lasagna, and when I make it I really absolutely love it, and swear that I will make it more, but never do…just an oddity.

Same in restaurants…I hardly ever order it…but when I do I just love it.

It is also a great dish to make in advance and then freeze for future baking.

To make it I basically just use the following of my recipes and then put it all together:

  1. Bolognese Sauce recipe;
  2. My Cheese Sauce recipe.

RECIPE TIP: When I put this recipe together I like to make at least 3 or 4 layers, so make sure you choose your baking dish carefully to be able to hold all the ingredients in 3-4 stacks.

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Ingredients

Instructions

  1. Boil some water in a kettle and place your lasagna sheets in the hot water to soften.
  2. In a dish large enough to stack at leat 3 layers of the ingredients start by adding a 1/3 of the meat, followed by 1/3 of the sauce and then sheets of pasta to cover the cheese in a single layer.
  3. Follow with a second layer of a 1/3 of the meat, a 1/3 of the cheese sauce and sheets of pasta to cover the cheese in a single layer.
  4. Finish with the last 1/3 of the meat and 1/3 of cheese, making sure that the cheese completely covers the meat and seals the sides.
  5. You can either freeze it at this point, or bake it at 200°C in the oven for 30 minutes, or until the cheese sauce on top is nice and brown.
  6. Serve with a fresh salad.

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