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HOME > Recipes > Dinner > Beef Lasagne
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Dinner

Beef Lasagne

Quick and delicious. As seen on Expresso Morning Show or Afternoon Express, SABC3. Recipe by: Monicia Horne  
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INGREDIENTS

  • 1 greased oven dish
  • Lasagna sheet, partially cooked (in hot water and spread onto a baking tray with oil)
  • Grated white mature cheddar cheese

    For the meat sauce:
  • 500g lean beef mince1 onion, finely chopped
  • 2 garlic cloves , finely chopped
  • 1 carrot, grated
  • 2 teaspoons tomato paste
  • 1 tin peeled and diced tomatoes
  • 1 tablespoon brown sugar
  • Salt and pepper
  • 1 tablespoon oregano

Method

  • In a saucepan, break up the lean beef mince and brown.
  • Add in the chopped onion and allow to brown.
  • Next, add the finely chopped garlic and grated carrot and season with salt and pepper.
  • Allow cooking for 1 – 2 minutes then add in the tomato paste and the diced tomatoes.
  • Mix until well combined and add in the sugar.
  • Season with more salt and pepper and add in the oregano.
  • Allow to simmer for a few more minutes.

    For the bechamel sauce
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups full cream milk
  • 1 bay leaf (optional)
  • In a saucepan, melt the butter and sprinkle over the flour.
  • Whisk together and allow to cook for 1 minute.
  • Slowly start adding the milk while whisking continuously until you have a smooth and slightly thick sauce.
  • Remove from heat and season with salt and pepper.
  • Add in the bay leaf and allow to infuse for a few minutes.
  • Remove the bay leaf before serving.
  • Start layering the lasagna by spreading some of the bechamel sauce to the bottom of a greased oven dish.
  • Next, add a layer of lasagna sheets, then another layer of bechamel sauce.
  • Add a layer of the meat sauce and top with lasagna sheets.
  • Keep layering until all the ingredients are used up, ending with the bechamel sauce.
  • Top with the grated cheese and bake in a preheated oven at 180°C for 30 – 40 minutes.

    Serve with a fresh green salad
  • Italian salad leaves
  • ½ pack exotic tomatoes, halved
  • ½ cucumber, sliced in half, seeds removed and sliced
  • black olives
  • For the honey lemon dressing
  • Juice and zest of 1 small lemon
  • ¼ cup extra virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • salt and pepper
  • Whisk together the salad dressing until well combined and dress the salad

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  • BRANDS
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      • Milk
      • Butter & Butter Spread
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      • Cheese
      • Cream
      • Condensed Milk
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      • Clover Classic Custard
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    • Yoghurt
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    • DAIRY SNACK
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      • Manhattan Ice Tea
      • Super M Flavoured Milk
      • Quali Juice
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    • Bulk Ingredients
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      • Clover Salted Butter
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