I LOVE lasagne, but who doesn’t?! I have various different lasagne recipes… different versions and ratios between the different sauces, cheeses, pasta sheets, meats, and veggies. Such a playful and easy dish to make – once you’ve got the basics down.

This specific recipe is lovely because the meat sauce is slightly sweet and has a touch of heat to it. The white sauce isn’t too thick and leaves the lasagne with enough sauce to go around! IF, for whatever reason, your lasagne isn’t saucy enough once it has been cooked then what I like to do is either take some leftover sauce or a fresh batch of bechamel sauce and pour some on each plate/serving dish and then place your lasagne serving on top so that when your guests eat they get some of that extra sauce with each bit. 🙂

Beef Lasagne My Way

  • Servings: 8
  • Difficulty: intermediate
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Ingredients

  • 1 kg of 80/20 Beef Mince
  • 2 cans of Italian whole tomatoes
  • 1 Large Onion, finely chopped
  • 12 Lasagne Pasta Sheets (Raw)
  • 2 Red Peppers, 3cm cubes
  • 2 Med Carrots, finely chopped
  • 2 Tbsp Cumin
  • 1 Tsp Curry Powder
  • 2 Tsp Paprika
  • 1/3 Cup of Brown Sugar
  • 1 Tbsp Butter
  • 2 Green Chilies/1 Red Chili
  • 1 tsp Mixed Herbs Robertson
  • 1/4 cup of fresh Origanum/basil
  • 2/3 cup of Grated Parmesan
  • 3 Cloves of Fresh Garlic, minced
  • 2 Tbsp Olive Oil Cup
  • 200g White Cheddar Cheese, grated
  • Salt to taste

Directions

  1. Lightly coat 2 med red peppers with oil and roast in the oven at 220 degrees for 15min. While these peppers are roasting you can start your mice and place.
  2. Add the olive oil, chopped roasted red peppers, chopped white onion, minced garlic, dried mixed herbs, brown sugar, cumin, and all-purpose curry powder to a large pot. Sauteed for 10min on med-high heat. This creates beautiful flavor, especially when the sugar starts to caramelize and infuses with the spices and peppers.
  3. Add the 1kg mince and mix the mince well into the red pepper mixture – try to get rid of any lumps of meat whilst it’s cooking. Cook for 10 mins
  4. Add 1 cup of red wine (I’d highly recommend a wine you’d actually drink). Cook for 5 mins and add 2 tins of whole peeled tomato – I like whole peeled tomatoes. I remove the pot from the stove and breakdown the tomatoes into smaller pieces with my hands (yes! Get down and dirty :P). Cook the mince mixture for at least 20mins. Add a good pinch of salt before layering takes place.
  5. Now start preparing the white sauce – add the butter to a pot and set on a med-high heat to melt – once the butter has melted you may add the flour. Allow the flour to cook and become ‘toasty’ (should smell like popcorn).
  6. Add 1 cup of milk and the nutmeg and allow the milk to slightly warm up and thicken. Add the rest of the milk (Add more milk if you’d like the sauce to be a bit thinner). I personally don’t like adding lots of salt to the bechamel (I like the combination of the slighlty sweet milk with the acidic tomatoey mince).
  7. By this time everything should be ready – Preheat your oven to 200 Degrees Celsius and start assembling the lasagne.
  8. I layer as follows – Mince/white sauce/Parmesan/lasagne sheets/mince/white sauce/Parmesan/lasagne sheets etc. the last layer (for me) should always have the lasagne sheet at the bottom of the mince and white sauce, which is then topped of with the white cheddar cheese and baked for 15-20mins.
  9. Once the lasagne is beautifully golden brown, remove and allow to rest. This is probably the hardest but most important part. This allows the lasagne to set and honestly, become tastier. Stay strong folks!


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