70 Minutes
beef lasagne with green salad

Beef Lasagne & Mixed Salad

Homemade lasagne with layers of Pasta, red wine beef Bolognese, and white sauce with a crunchy parmesan topping served with a fresh green salad.

How it's doneDirections

Step 1

Place the milk in a pan.

Peel and finely slice the onion(s)

Add the cloves, bay leaves and add the nutmeg. Boil and then simmer, cook for a minute or two.

Set a side to infuse, refrigerate for at least two hours preferably overnight.

Step 2

Heat the olive oil in the frying pan.

Step 3

Peel and chop the onion(s) finely, add to the frying pan

Step 4

4 Minutes

Dice the pancetta.

Add to the pan, cook for 3 to 4 mins.

Step 5

2 Minutes

Wash and dice the celery, add to the pan and cook for 2 minutes.

Step 6

Peel and crush the garlic using the garlic crusher or chop finely, add to the pan.

Step 7

4 Minutes

Wash and slice the mushrooms, cook for 3 to 4 mins

Step 8

Lower the heat, cook the vegetables till they caramelise.

Step 9

Add the minced beef to the pan. cook until brown.

Step 10

20 Minutes

Add the oregano, bay leaves, tomatoes, red wine, tomato puree and Worcester sauce to the pan. Boil and then simmer, cook for 20 mins.

Step 11

While the bolognese is cooking set the oven to 190C 375F or gas mark 5.

Step 12

Half fill a medium pan with water and boil.

Add a spot of olive oil and a pinch of salt to the boiling water, add the pasta to the boiling water and cook until tender but with a slight bite.

Step 13

5 Minutes

To make the bechamel sauce take the infused milk from the fridge and strain.

Melt the butter in a small pan.

Add the flour , Stir continually to make a paste.

Cook for 5 minutes stirring continuously to avoid burning.

Step 14

Add the milk gradually initially the sauce will turn into a thick paste, stir continually.

Continue adding the milk stirring continuously to avoid lumps, if lumps appear whisk to remove lumps.

Cook to form a medium thick sauce.

Step 15

Drain the pasta.

Step 16

Finely grate the parmesan.

Step 17

30 Minutes

Using a rectangular oven proof dish layer the lasagne

Add the bolognaise sauce, then the lasagne, then the bechamel sauce, then a layer of parmesan.

Repeat until the is used up ending with a layer of parmesan.

Place in the oven cook for 30 mins.

Layer the extra pasta, bolognaise and sauce to form an additional lasagne, when complete allow to cool and then place in freezer.

Step 18

Wash mixed leaves and place in a serving bowl.

Place a cross on the top of the cucumber, then slice the cucumber to form quarters. Sprinkle over the salad leaves

Wash the cherry tomatoes and then slice in half. Sprinkle over the salad leaves

Step 19

Remove the lasagne from the oven, serve with salad.


What you needIngredients

Servings 2
  • 2 Medium Pans
  • 1 Chopping Board
  • 1 Large Knife
  • 1 Garlic Crusher
  • 1 Rectangular Pie Dish
  • 80 grams Lasagne Pasta
  • 25 grams Parmesan
Meat Sauce
  • 4 slices Pancetta
  • 75 grams Mushrooms (Chestnut)
  • 1/2 an Onion
  • 1 stick of Celery
  • 1 Garlic Clove
  • 250 grams Mince Beef
  • 1/2 tsp Dried Oregano
  • 1 Bay Leaf
  • 400 grams Tinned Tomatoes
  • 1 glass Red Wine (Chianti)
  • 2 tbsp Tomato Puree
  • 1 & 1/2 tsp Worcester Sauce
  • Salt - to taste
  • Black Pepper - to taste
  • 1 tbsp Olive Oil
White Sauce
  • 3/4 pint Milk
  • 1 Onion
  • 1 Bay Leaf
  • 1 Cloves
  • 50 grams Butter
  • 50 grams Plain Flour
  • 1 pinch Ground Nutmeg
  • 1/4 Cucumber
  • 40 grams Salad Leaves
  • 50 grams Cherry Tomotoes

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