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Categories:
vegetable oil onions garlic carrot lean ground beef tomatoes tomato puree beef stock salt lasagna noodles Parmesan cheese butter flour milk nutmeg Cheddar cheese
Viewed: 29 - Published at: 6 years agoIngredients
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 garlic clove, crushed
- 1 carrot, chopped
- 450 g lean ground beef
- 400 g tomatoes
- 2 tablespoons tomato puree
- 300 ml beef stock
- 1 pinch salt and pepper, to taste
- 12 sheets lasagna noodles, oven ready
- 50 g parmesan cheese, grated
- 75 g butter
- 75 g plain flour
- 800 ml milk
- 1 pinch nutmeg, grated
- 50 g cheddar cheese, grated
Method
- Grease a 3 litre ovenproof dish. Heat oil in a large pan and fry onions, garlic and carrot for 4-5 minutes Add mince and fry for 3-4 mins until brown.
- Stir in tomatoes, tomato puree, stock and seasoning. Simmer, covered, for 30 minutes.
- Melt butter, add flour and stir for 1 minute Remove from heat and gradually add milk. Bring to boil, stirring until thick. Season and add cheddar cheese.
- Preheat oven (see recipe description). Put 4 sheets lasagne in dish, cover with half meat sauce. Repeat layers, finishing with lasagne, cheese sauce and parmesan. Bake for 45 minutes.
- Take out and serve.
