Beef Lasagna
Course: MainCuisine: ItalianDifficulty: MediumServings
6
servingsPrep time
15
minutesCooking time
2
hoursTotal time
2
hours15
minutesIngredients
175gm lasagna sheets
¼ cup parmesan cheese
¼ cup mozzarella cheese
- Bolognese
½ kg fine beef mince (lean)
1 medium onion
1 tsp ginger & garlic paste
½ tsp salt
¼ tsp turmeric powder
½ tsp red chilli powder
¼ tsp black pepper powder
2 tbsp oil
400gm canned diced tomatoes
2 tbsp tomato paste
1 tsp Worcestershire sauce
- Bechamel Sauce
2 tbsp butter
¼ cup flour
2 cups milk
1 cup cheddar cheese
1 tsp dried oregano
salt and pepper
Directions
- Bolognese
- Finely chop the onion.
- Heat oil and fry the onion till translucent.
- Add the mince and stir well on high flame (till it evens out in colour).
- Reduce flame to low and add the ginger & garlic paste and spices.
- Cover and leave for 30 minutes (till onions are soft).
- Stir on high flame to dry water, if any.
- Add the canned tomatoes, tomato paste, and Worcestershire sauce.
- Cover and cook on a gentle simmer for about an hour.
- Boil the lasagna sheets till al dente and drain.
- Bechamel Sauce
- In a medium pan melt butter over low-medium heat and then add flour. Stir continuously and cook till light brown.
- Remove from flame and add milk in small amounts, stirring constantly to get a smooth consistency.
- On low heat add the cheese, oregano, salt and pepper. Cook till the cheese melts and the sauce is slightly thickened (no longer watery).
- Assemble
- Pre-heat the oven to 180C.
- In a deep dish layer the lasagna sheets, beef mince, and sauce in at least three layers. The top-most layer should be covered in bechamel sauce. Sprinkle with grated mozzarella cheese and parmesan cheese.
- Cover with foil and bake in the oven for 10 minutes (until it starts to sizzle.
- Remove the foil and grill from the top for another 5 or so minutes (until golden).
