Hidden Vegetable and Beef Lasagne
with Creamy Béchamel and Cheese
- Sulphites
- Milk
- Egg
- Cereals containing gluten
- May contain traces of allergens
- Celery
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 or as classic as it gets - just like this recipe!
Ingredients
1 unit(s)
Carrot
1 unit(s)
Courgette
(May contain traces of: Celery)
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten)
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar
150 milliliter(s)
Water for the Ragu
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).Trim the carrot, then coarsely grate (no need to peel). Trim the courgette, then coarsely grate.
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the carrot and courgette and season with salt. Stir-fry until the veg have cooked down and softened, 8-12 mins. Adjust the heat if needed.
While the veg cooks, melt the butter (see pantry for amount) in a 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. Season with salt.
Stir in the creme fraiche and half the hard Italian style cheese until the cheese has melted, 1-2 mins. Season with salt and pepper, then remove from the heat. Set aside for later.
Hide the veg:
Once cooked add the veg to a blender along with the passata. Blitz until the smooth. TIP: If you don't have a blender set the veg aside in a small bowl and add to the mince once browned in the next step.
Next, return the (now empty) frying pan medium-high heat (no oil).
Once the pan is hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the garlic to the mince and fry until fragrant, 1 min.
Stir in the blended veg and passata sauce, red wine stock paste, sugar and water for the ragu (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 5-6 mins.
Season with salt and pepper, then remove from the heat. Taste and season with more salt, pepper and sugar if you feel it needs it.
When the sauces are ready, in an appropriately sized ovenproof dish, spread a third of the ragu 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 ragu, lasagne sheets and cheese sauce. Finish with a sprinkle of the remaining hard Italian style cheese on top.
Pop on the middle shelf of your oven and bake until golden and bubbling, 25-30 mins.
Once ready, halve your lasagna and share between serving plates.
Enjoy!
