2017-08-21
The Best Lasagne
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The Best Lasagne

(59 ratings - rate this recipe)
We believe some things in life are worth taking a little time over, and lasagne is definitely one of them. It's one of the world’s most beloved meals, and for good reason; it’s tasty, rich, comforting soul food. This recipe makes a huge lasagne, so it’s great for a crowd – or make two smaller ones and freeze one.
<b>Prep:</b> 45 mins Prep: 45 mins
<b>Cook:</b> 45 mins Cook: 45 mins
Serves 8-10 Serves 8-10
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

  • 1kg Quality Mark beef mince
  • 2 onions, finely chopped
  • 5 cloves garlic, crushed
  • 1 large carrot, grated
  • 2 sticks celery, finely chopped
  • ½ cup tomato paste
  • 2 cups Campbell’s Real Stock - Beef
  • 1 cup red or white wine (or use stock)
  • 2 x 400g cans chopped tomatoes
  • 2 tablespoons dried oregano
  • 1 tablespoon brown sugar
  • 2 anchovies, very finely chopped (optional)
  • 2 tablespoons balsamic vinegar
  • 2 cups spinach, chopped
  • 400g packet of lasagne sheets

Cheese Sauce

  • 100g butter
  • ½ cup flour
  • 3 ½ cups milk, warmed
  • 1 cup cheddar cheese, grated plus extra for topping
  • 1 tablespoon Dijon mustard

Method

Preheat the oven to 180°C conventional bake.

Mince

In your largest frying pan, heat a little oil over a high heat. When the pan is hot, add half the mince, breaking up the big lumps quickly with a wooden spoon. Leave the mince to sizzle until the underside is browned, then stir and brown the other side. Set aside and repeat with the remaining mince.

Discard any excess fat from the pan, replace over a medium heat and add a dash of oil. Add the onions, garlic, carrot and celery, and cook, stirring for about 10 minutes until soft. Add the mince back into the pan with the tomato paste, stock, wine, tomatoes, oregano, sugar, anchovies (if using), and balsamic vinegar. Simmer gently for 25-30 minutes or until reduced to a thick sauce. Add the spinach with 5 minutes to go. Season to taste.

Cheese sauce

Melt butter in a large saucepan over a medium-low heat. Add flour and cook, stirring, for 3-5 minutes (don’t let it brown). Remove from heat and slowly add all the warmed milk in a thin stream, whisking all the time, until smooth. Return to heat and cook, stirring, until thickened. Add the cheese and mustard, stirring until smooth. Season to taste and remove from heat.

To assemble

Grease your largest baking dish (or two small). Add a layer of lasagne sheets to the bottom and spread over a third of the meat sauce followed by a third of the cheese sauce. Repeat until ingredients are used up, finishing with a layer of white sauce. Sprinkle with extra cheese. Cover with tinfoil with a couple of steam holes, and bake for 35 minutes. Remove the foil and cook a further 10 minutes or until the top is golden brown and bubbling (you can grill it at the end to help it along). Transfer to a wooden board and rest for at least 10 minutes before you cut and serve it.

Serve with a fresh crunchy salad and tangy vinaigrette.

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 360g
Energy kJ (kcal) 2329 (556)
Protein (g) 36.9
Fat (g) 23.6
Saturated (g)
12.1
Carbohydrate (g) 42.9
Sugars (g)
11.2
Sodium (mg) 518
Iron (mg) 6.0
Zinc (mg) 6.0
Vitamin B12 (ug) 3.2
Vitamin D (ug) 0.8
Selenium (ug) 12.4

Containing zinc, iron and selenium, this dish is an all-rounder on the immunity health front.
  • Browning mince first is an important step you shouldn't skip. Not only does it allow you to drain the fat off, browning is where most of the flavour comes from.
  • Beef and lamb mince is a fantastic, affordable way to provide your family with a healthy boost of iron, zinc and protein.
  • Always defrost mince in the fridge - only use the microwave if you plan to cook it immediately.
  • To make life easier, you can use a food processor to chop the onion, garlic, celery and carrot to a fine mince before frying.
  • To make a simple vinaigrette, whisk ¼ cup extra virgin olive oil with 2 tablespoons red or white wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh herbs and salt and pepper.

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Comments & Reviews

There are: 59 reviews, with an average rating of 4.7 out of 5
Excellent recipe. Will be my “ go to “ from now on.
Definitely add the anchovies 😊
Posted by Janene 2020-07-01 15:29:28
Very happy with this recipe. Perfect for a bigger crowd or having left overs that you can freeze for another meal. The amount of meat was bulked up with extra vegetables which is more economical and healthy. Very tasty, it’s a keeper. 😊
Posted by Helen Martin 2020-05-22 15:31:35
Made this last night, halved the recipe as only had 500gms mince and didn’t have any wine or anchovies so just used more stock. Also added mushrooms, and it was just sooooo yummy!! Definitely up there among the best I have made!
Posted by Sonja 2020-05-07 07:01:58
Absolutely the best I’ve ever made... it does make enough for 8 servings, but it was delicious and looks exactly like the pic!
Posted by Simonne 2020-05-05 23:31:56
Awesome easy and full of goodness. Sometimes I add left over veges from the night before .
Posted by Mirianna 2020-05-04 13:31:27
The best lasagne recipe ever! I sometimes use vegetarian mince and gluten free lasagne sheets and it's so yummy. I add mushrooms and courgettes too. The cheese sauce is so delicious.
Posted by Maya 2020-04-13 18:18:10
Oh my god so delicious
Posted by Grandad 2020-04-09 19:20:33
Absolutely amazing. Fed 5 though 🙃
Posted by Scott Cumming 2020-03-06 11:17:16
The nicest I've had, very flavoursome. Will definitely be making again.
Posted by Mike 2020-02-23 10:41:48
I come back to this recipe every time!
Posted by Jude 2020-02-04 11:20:30
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