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Plated meal

Lasagne Con Carne with Creamy Bechamel Sauce

  • Meat
  • Italian
  • Contains Dairy
  • Beef

A family-pleasing version of lasagna is made with lean ground beef and creamy bechamel.

Nutrition Per Portion

  • Calories

    962

  • Carbs

    77.2g

  • Fat

    54.2g

  • Fibre

    6g

  • Protein

    45g

  • Sugar

    19.8g

  • 0.0 min

    Preheat the oven to 190C.

  • 0.5 min

    Peel and finely chop the onions, garlic, and celery.

  • 2.0 min

    Peel and finely grate the carrot.

  • 2.5 min

    Finely slice the fresh basil, reserving a few leaves to garnish.

  • 3.0 min

    Grate the cheddar cheese and parmesan.

  • 3.5 min

    Heat a saucepan of oil over medium-high heat.

  • 4.0 min

    Add the onion, celery, and garlic to the pan and cook until they begin to soften.

  • 5.0 min

    Bring a large saucepan of salted water to the boil.

  • 5.5 min

    Add the beef mince and continue to cook until the mince is browned.

  • 6.5 min

    Add the grated carrot to the beef and cook.

  • 7.5 min

    Add the chopped tomato and a splash of water.

  • 8.0 min

    Season well with salt and pepper and add the fresh basil.

  • 8.5 min

    Crumble in the beef stock cube.

  • 9.0 min

    Bring to the boil then turn down the heat and simmer, stirring occassionally.

  • 9.5 min

    Add a small amount of the tomato paste if the sauce needs thickening.

  • 10.0 min

    Add the lasagna sheets to the boiling water.

  • 13.0 min

    Drain the lasagne sheets and leave aside to dry on paper towel.

  • 13.5 min

    In a pan melt the butter over medium heat.

  • 14.0 min

    Mix in the flour until stir until it makes a paste (similar to wet sand).

  • 14.5 min

    Add the milk gradually, stirring each lot in before adding more so that lumps do not form (use a whisk if you have one).

  • 15.5 min

    Add the cheese and stir until combined.

  • 16.0 min

    Season with salt, pepper and nutmeg.

  • 16.5 min

    Remove the bolognaise from the heat and season to taste.

  • 17.0 min

    Spoon the bolognaise onto the bottom of an ovenproof dish.

  • 17.5 min

    Follow with a layer of the lasagne sheets and then a layer of cheese sauce.

  • 18.5 min

    Repeat and ensure to finish with a layer of lasagne sheets topped with the rest of the bechamel sauce.

  • 20.0 min

    Sprinkle over the parmesan cheese and garnish with remaining basil leaves.

  • 20.5 min

    Place the in the oven and bake until the lasagne is golden and a skewer can pass easily through the lasange sheets.

  • 32.0 min

    Serve immediately while still hot.

  • Ingredients

    Parmesan Cheese

    finely grated

    Cheddar Cheese

    grated

    Nutmeg

    Butter

    Plain Flour

    Milk

    Lasagne Sheets

    Beef Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. crumble 1/4 stock cube per person

    Tomato Paste

    Chopped Tomatoes

    Beef Mince

    Fresh Basil

    coarsly chopped

    Olive Oil

    1 tablespoon per person

    Celery

    finely chopped

    Carrot

    finely grated 1/4 carrot per person

    Garlic

    finely chopped

    Brown Onion

    finely chopped 1/4 brown onion per person

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Reviews (1)

Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

This was the best Lasagna I have ever made, the taste was amazing, Enough left over for Lunch today. 10/10 for this one

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