Beef Lasagne

As this is basically a further step after making bolognese, head over to my bolognese recipe to make the sauce. I'm just going to cover the stacking process here. You need a pretty big, deep-sided tray to cook a lasagne, heads up.

You might like it because: you wish bolognese was chewier. Lasagne tastes incredible the next day, too; great dinner-lunch combo.

Ingredients

• bolognese sauce
• white sauce — you could make this at home if you like, but I usually buy it in a jar because I cook enough as it is thanks
• lasagne sheets
• grated cheddar or red leicester cheese

Additions: Garlic bread, parmesan to grate on top.

Method

1. Cover the bottom of your deep-sided, flat-bottomed dish with bolognese sauce. The sauce should be as thinly applied as the mince allows.
    
2. Cover the bolognese sauce with lasagne sheets, one sheet deep.
    
3. Cover the lasagne sheets with white sauce. There's never enough white sauce in the jars I buy from Tesco, so I have to apply it fairly thinly. That works well, so I'd recommend it.
    
4. Cover the white sauce with lasagne sheets, one sheet deep.
    
5. Cover the lasagne sheets with bolognese sauce.
    
6. Cover the bolognese sauce with lasagne sheets, one sheet deep. You're uh getting the idea now, I guess.
    
7. Keep alternating like this until you run out of room or you run out of sauce, but be wary: your top layer should be uncovered white sauce. Once you've hit that white sauce layer, grate cheese over the top, cover the tray with tinfoil and put it onto a pre-heated oven at 200C.
   ↓ 45 minutes or until you're happy the lasagne has cooked through.
8. Cut into portions and serve.

Gallery

No pics of this one yet.

Dates cooked

26/06/2023