Perfect Dinners



 Prep.Time: 20 mins
 Cook.Time: 60 mins
 Difficulty: Easy
 Serves: 6


 2 Saucepans
 Glass Roasting Dish
 Sharp Knife
 Chopping Board
 Balloon Whisk
 Wooden Spoon


 250g/9oz Beef Mince
 1 Red Onion
 1 Cooking Onion
 2 Cloves Garlic
 2 Tins Chopped Tomatoes
 Half Tube Tomato Puree
 2 Tbsp Olive Oil
 Black Pepper
 2 Beef Stock Cubes
 3 Bay Leaves
 1 Sprig Rosemary
 ½ tsp Mixed Herbs
 1 tsp Italian Seasoning
 ½ tsp Thyme
 ½ tsp Basil
 ½ tsp Oregano
 100g/3.5oz Mushrooms
 250g/9oz Lasagne Sheets

 white sauce
 40g/1½oz Butter
 25g/1oz Plain Flour
 425ml/¾ pt Milk
 50g/2oz Fresh Grated
  (Parmesan Cheese)
 ½ tsp Mixed Herbs
 Black Pepper


Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and rosemary and add to the onions.
Sauté for a few minutes then add the mince.
Cook until brown, add stock cubes, season well with black pepper and stir well to coat the meat.
 (If you like a really rich sauce add half a bottle of cheap red wine after the meat is coated).
Pour in tinned tomatoes, the remaining herbs, the tomato puree and mushrooms and stir well.
Pre-heat oven to 200°c / 400°f / Gas Mark 6.
For the white sauce, put all ingredients, except parmesan in a saucepan over a medium heat.
Whisk gently until the butter has melted.
Using a wooden spoon, keep stirring until the sauce has thickened nicely.
Add the parmesan and stir until dissolved.
Take one third of the Bolognese and spread in the bottom of glass dish.
Cover with a layer of lasagne.
Spread one third of cheese sauce over lasagne.
Repeat until you have used all the Bolognese and white sauce (white sauce must be at the top).
Sprinkle with grated parmesan and more black pepper.
Bake in oven for 40 minutes, then serve with season vegetables or chips.
Keep any remaining lasagne sheets for next time.

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