Classic Beef Lasagne
with Cheesy Topping and Wild Rocket Salad
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
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 that can be made with many different ingredients!
Ingredients
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten, Wheat)
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Dried Oregano
150 grams
Creme Fraiche
(Contains: Milk)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Apple
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
75 milliliter(s)
Water for the Ragu
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beef mince to the pan and stir-fry, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese.
Once the beef mince has browned, stir in the garlic and fry until fragrant, 1 min.
Stir in the passata, red wine stock paste, dried oregano, sugar and water for the ragu (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
Season with salt and pepper, then remove from the heat.
While the sauce simmers, melt the butter (see pantry for amount) in a medium saucepan on medium-high heat.
Once the butter has melted, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see pantry for amount). Bring to the boil, stir and simmer until thickened, 1-2 mins.
Stir in the creme fraiche and half the cheese until combined, 1-2 mins. Season with salt and pepper, then remove from the heat.
Add a splash of water to the ragu if it's a little too thick. Taste and season with salt and pepper if needed.
In an appropriately sized ovenproof dish, spread a third of the ragu 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 ragu, lasagne sheets and cheese sauce. Finish with a sprinkling of the remaining cheese on top.
Bake on the middle shelf of your oven until golden and the pasta is cooked, 25-30 mins.
While the lasagne cooks, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Quarter, core and thinly slice the apple (no need to peel).
Once ready, share the lasagne between your plates.
Add the apple and rocket to the bowl of dressing, toss together, then serve alongside.
