Recipe
Healthy Beef Lasagne
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 45 min
- Serves
- 4
Ingredients
For the meat sauce
For the white sauce
To assemble
Method
Step 1: Heat the oven to 350°F (180°C), or 160°C fan.
Step 2: Heat the oil in a large frying pan over medium heat. Add the onion, carrots, celery and one bay leaf and cook, stirring often, for 8 to 10 minutes, until the vegetables soften and start to turn golden.
Step 3: Add the mince and garlic and cook, breaking up the meat, until browned, about 5 minutes. Stir in the tomatoes, water, tomato puree and stock powder. Simmer uncovered for 15 to 20 minutes, until thick enough that a spoon leaves a clear path across the pan.
Tip: If the sauce still looks runny, keep simmering. Extra liquid ends up in the bottom of the dish.
Step 4: Meanwhile, whisk the cold milk and flour together in a saucepan until smooth. Add the second bay leaf and the nutmeg and set over low heat. Cook, whisking constantly, for 8 to 10 minutes, until thick enough to coat the back of a spoon.
Step 5: Remove both bay leaves. Spread a third of the meat sauce over the base of a dish about 8 x 10 inches (20 x 9¾ inch) and cover with 2 lasagne sheets. Repeat twice, finishing with sheets.
Step 6: Pour the white sauce over the top, spreading it right to the edges, and sprinkle with parmesan. Bake for 40 to 45 minutes, until the top is golden and a knife slides easily through the pasta.
Step 7: Rest for 10 minutes before cutting into portions.
Tips
- Use a food processor to chop the onion, carrots and celery finely if you want them to disappear for picky eaters.
- Fresh lasagne sheets cook in less time, so check after 30 minutes.
Variations
- Vegetarian: swap the mince for 2 cans of drained green lentils and 7 ounces (200 g) chopped mushrooms.
- Add a handful of spinach to the meat sauce at the end of simmering.
Storage and make-ahead
Keeps covered in the fridge for up to 3 days. Freeze whole or in portions, before or after baking, for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F (180°C) for 30 minutes, or until hot in the centre.
