This rich and tasty beef lasagne is great on a cold winter
night, served piping hot from the oven alongside a crisp green
salad and crusty bread. If you are short of time the lasagne
can be prepared the day before, which will allow the flavours
to really develop. This is a delicious meal the whole family
will love.
Ingredients
Mince
Cheese Sauce
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups milk
- 1 cup grated tasty cheese
- 3 large sheets fresh lasagne
- 1/2 cup grated mozzarella cheese
Method
Preheat the oven to 190˚C.
To prepare the mince mixture, heat the oil in a frying pan. Add
the mince and cook for 4 to 5 minutes over medium high heat, until
it is brown. Mash with a fork to break up the mince as it cooks.
Add the Gregg's Crushed Garlic and cook for a further 2 minutes.
Add the Gregg's Italian Herbs, Gregg's Tomato Paste, canned
tomatoes and water. Season with Gregg's Natural Sea Salt Grinder
and Gregg's Black Peppercorn Grinder to taste. Simmer for 10
minutes or until the sauce is thick and the mince is cooked.
To prepare the cheese sauce, melt the butter in a small
saucepan. Stir in the flour and cook over medium heat, stirring,
until blended. Gradually add the milk, stirring constantly.
Continue stirring over medium heat until the sauce boils and
thickens. Cook for a further minute then remove from the heat and
stir in the cheese.
Lightly grease a 2 litre capacity rectangular baking dish. Add a
sheet of lasagne. Top with 1/3 of the mince mixture and 1/3 of the
cheese sauce. Repeat twice, ending with a layer of cheese sauce.
Top with mozzarella cheese.
Bake for 35 to 40 minutes or until the lasagne is golden brown
and bubbling.
Allow to rest for 5 minutes before serving.
Garnish with basil leaves if desired.