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My Famous Beef Lasagne

My Famous Beef Lasagne

This lasagne is constantly craved in my family. It is good food not diet food. You have been warned.

Serves 4 to 6

Ingredients

  • For the Meat Sauce
  • 600 grams High quality Beef Mince
  • 2 Medium onions, chopped finely
  • 2 Large tomatoes, halved then grated, discarding skins
  • 1 Large carrot, finely diced
  • 2 Cups Good quality chicken stock
  • 5 Tbs tomato Paste
  • 2 Cloves garlic, crushed
  • 1 tsp ground nutmeg
  • Salt and Pepper to taste
  • For the Cheese Sauce
  • 2 Cups of whole milk
  • 125 grams Mozzarella cheese, grated
  • ¼ Cups butter
  • ¼ Cups Plain flour
  • Salt and Pepper to taste
  • Additional
  • 1 Packet of fresh lasagne sheets ( I never use dried )
  • 125 grams cheddar cheese, grated
  • ¼ Cup Parmesan cheese, finely grated
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Method

  1. Preheat your oven to 180C
  2. In a heavy based sauce pan over medium heat, heat some olive oil and then add your onions, carrots and garlic stirring frequently until softened.
  3. Once softened add your beef breaking up with a spoon as you brown it so that there are no big lumps. We want small pieces of cooked meat.
  4. Stir in the Tomato paste, grated tomatoes, chicken stock then season with the salt, pepper and nutmeg. Cook stirring frequently for 25 minutes. Add small bits of water if thickens too much. We want a nice rich sauce but not overly thick. Evaporation will depend upon your pan and heat level you choose.
  5. After 20 minutes of your beef cooking we need to make the cheese sauce.
  6. Begin by taking a small saucepan and melting your butter over a medium heat, once butter is melted and hot add your flour stirring until is beginning to golden slightly.
  7. Whisk in the milk briskly so that there is no lumps then season with some salt and pepper.
  8. Continue cooking the sauce while stirring so it doesn't burn and when it has thickened take off of the heat and whisk in the Mozzarella cheese. Return to heat briefly until the cheese has completely melted into the sauce. Remove from heat.
  9. Assembly.
  10. Using a good sized Lasagne tin spoon half of the meat mixture on the bottom covering with a layer of lasagne sheets, Then spoon on half the cheese mixture and again cover with lasagne sheets. Continue 2 more times until all is finished. Making sure to end up with cheese sauce on top.
  11. Sprinkle your cheddar and parmesan cheese on top then cover with aluminum foil and bake in the preheated oven for 45 mins.
  12. Remove the foil and bake again for 15 to 20 minutes until cheese is golden.
  13. Serve with a crisp garden salad with a light tasting dressing.
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Notes & Tips

Feel free to choose low far varieties of cheese but I have never substituted my recipes for low fat so I cannot guarantee the end result.