Friday, 10 September 2010


Oh yes!! Remember that bolognese sauce recipe I posted a bit ago? Well here's something else that you can use it in!

Please don't be put off by how long this recipe is!!! It's really not difficult! :)

Lasagne (serves 3-4)

Bolognese Sauce
250g lean beef mince
1 large onion
2 cloves garlic
1 tin chopped tomatoes
1/2tsp dried mixed herbs
1/2tsp dried basil
1tbsp tomato puree
1 beef stock cube
salt and black pepper

Béchamel Sauce
50g butter
30g plain flour
450ml milk
salt and black pepper

Fresh/dried lasagne sheets (doesn't matter which but I tend to use dried)
Cheese! (whichever you like the most!)
A medium/large casserole dish to bake it in!


Preheat the over to 220°C

Bolognese sauce (incase you can't remember/be bothered looking at the other recipe)
1. Dry fry the mince until it's cooked.
2. Add the chopped onion and fry until it is soft, then add the garlic.
3. Pour in the chopped tomatoes and add the herbs, basil, tomato puree and stock cube (and a little water if it's too thick).
4. Season to taste with salt and black pepper.

Béchamel Sauce
1. Melt the butter in a pan on a low heat.
2. Once melted add the flour and stir this to form a roux. (It should look glossy and I'll post a pic in here when I have one...)
3. Pour in the milk and bring the heat up a little.
4. Whisk the sauce until it thickens sufficiently. (Whisking disperses any lumps easier than stirring.)
5. Season to taste with salt and black pepper.

1. Add a thin layer of the bolognese sauce to the bottom of the dish you're using.
2. Now add a layer of pasta sheets.
3. More bolognese sauce but this time add some béchamel before the pasta.
4. Repeat step 3! (Until you have no more sauce left...)
5. On the last layer don't put pasta on top of the béchamel. Instead sprinkle a little cheese over it (I've found it can go oily if you use a lot of cheese so be careful of this) and put it in the oven.
6. Leave it to bake for about half an hour and then serve!

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