Beef & Bacon Cheeseburger Inspired Lasagne
with Baby Leaves and Burger Sauce
- Milk
- Cereals containing gluten
- Wheat
- Egg
- Mustard
Thought to have originated in Italy during the Middle Ages, lasagne is not only used to refer to the popular baked pasta dish but also the individual sheets of thin, flat pasta used to make it. Typically made with layers of pasta, ragù and béchamel sauce, it's a rich, creamy and comforting meal. This one comes with a fusion twist using the flavours of a beef cheeseburger.
Ingredients
1 unit(s)
Carrot
240 grams
British Beef Mince
90 grams
British Smoked Bacon Lardons
60 grams
Red Leicester
(Contains: Milk)
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Beef Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
1 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten, Wheat)
30 grams
Burger Sauce
(Contains: Egg, Mustard)
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Heat a frying pan on medium-high heat with a drizzle of oil.
Once the pan is hot, add the beef mince, bacon lardons and carrot.
Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle. Cook bacon thoroughly.
Meanwhile, grate the Red Leicester cheese.
Once the beef, bacon and carrot are fried, stir in the passata, Central American style spice mix, beef stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to a boil, then reduce the heat and simmer until thickened, 5-6 mins.
Meanwhile, pop a large saucepan on medium heat.
Add in the butter (see pantry for amount). Once melted, stir the flour (see pantry for amount) into the butter. Cook until it forms a paste, 1-2 mins - you've made a roux!
Pour the water (see pantry for amount) into the roux a little at a time. Bring to the boil, stir and simmer until thickened, 1-2 mins.
Stir in the creme fraiche and two thirds of the cheese until melted. Season with salt and pepper.
In an appropriately sized ovenproof dish, spread a third of the beef and bacon sauce in an even layer. Cover with a layer of lasagne sheets, then a layer of the cheese sauce.
Repeat until you have three layers of beef and bacon, lasagne sheets and cheese sauce. Finish by sprinkling over the remaining cheese.
Add to the middle shelf of the oven and bake until golden and bubbling, 25-30 mins.
Share the lasagne between your serving plates. Drizzle the burger sauce over.
Serve the baby leaves alongside with a drizzle of oil.
