Rich Guinness® Beef Lasagne
with Béchamel Sauce, Cheese and Balsamic Wild Rocket Salad
- Milk
- Cereals containing gluten
- Soya
- Wheat
- Barley
- Sulphites
- Barley
- Cereals containing gluten
- Soya
- Wheat
- May contain traces of allergens
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 - here, we've added a Guinness twist to the béchamel for an umami punch!
Ingredients
1 unit(s)
Carrot
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
50 grams
Mature Cheddar Cheese
(Contains: Milk)
1 carton(s)
Tomato Passata
10 grams
Beef Stock Paste
40 grams
Guinness® Paste
(Contains: Cereals containing gluten, Soya, Wheat, Barley May be present: Barley, Cereals containing gluten, Soya, Wheat)
150 grams
Creme Fraiche
(Contains: Milk)
1 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten, Wheat)
20 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Ragu
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then coarsely grate (no need to peel).
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the carrot and beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks.
When the mince has browned, drain and discard any excess fat. 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 Cheddar cheese.
Once the mince has browned, stir in the garlic and fry until fragrant, 1 min.
Stir in the passata, beef 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, 4-5 mins.
Season with salt and pepper, then remove from the heat.
While the sauce simmers, 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) and Guinness paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Season with salt and pepper.
Stir in the creme fraiche and half the Cheddar until the cheese has melted, 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 sauce in an even layer. Cover with a layer of lasagne sheets, then a layer of the Guinness cheese sauce. Repeat until you have three layers of ragu, lasagne sheets and cheese sauce. Finish with a sprinkle of the remaining cheese on top.
Add to the middle shelf of the oven and bake until golden and bubbling, 25-30 mins.
Once ready, cut the lasagne into quarters and share between your plates.
Serve with the rocket leaves alongside.
Drizzle the balsamic glaze over the rocket to finish.
