Beef Lasagne with Salad

Beef Lasagne with Salad

Ready in 55 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 15, 2017.
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Test if your pasta or 8–10 minutes. Season. is cooked by pushing the tip of a small sharp knife through, it should pass through easily with no resistance. If your baking dish is larger than ours, just divide lasagne mix into thirds instead of quarters. Use a large fry-pan in step 1

Ingredients

Beef Lasagne

  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 1 carrot, grated
  • 550g beef mince
  • 3 teaspoons lasagne herb mix
  • 70g tomato paste
  • 1 can chopped tomatoes
  • ½ cup red wine or beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon balsamic vinegar

Béchamel Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • ½ cup grated Edam cheese
  • ¼ teaspoon salt

To Assemble

  • 250g fresh lasagne sheets
  • ½ cup grated Edam cheese

Tomato and Cucumber Salad

  • ½ telegraph cucumber *
  • 2 tomatoes
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons vinegar (e.g. white wine, red wine)

Steps

  1. Preheat oven to 200°C. Set aside a large baking dish (measuring about 20 x 30cm). Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion, garlic and carrot for about 3 minutes, until soft. Add mince and lasagne herb mix and cook for about 4 minutes, breaking up mince with a wooden spoon, until cooked. Add all remaining beef lasagne ingredients, stir and simmer for 8-10 minutes. Season.
  2. Melt butter in a medium pot on medium heat. Once melted, add flour and whisk for about 1 minute, until smooth and golden. Add milk and whisk for 2-3 minutes, until sauce is smooth and thickened. Remove pot from heat then add cheese and salt. Season with pepper and stir until smooth and cheese has melted.
  3. Spread ¼ of the beef lasagne mix to cover base of baking dish. Top with lasagne sheets, in a single layer to cover snugly, cutting to fit if needed. Spoon over another ¼ of the beef lasagne mix. Repeat with two more layers of lasagne sheets and beef lasagne mix, finishing with beef lasagne mix.
  4. Evenly pour over Béchamel sauce, sprinkle over cheese and bake for about 20 minutes, or until cheese is golden and pasta is just tender. Set aside to rest for 5-10 minutes.
  5. While lasagne is cooking, prepare the tomato and cucumber salad. Dice cucumber 1cm and cut tomatoes into 1cm-thick wedges. Add both to a medium bowl and toss with olive oil and vinegar. Season to taste with salt and pepper.
  6. To serve, divide beef lasagne between plates and serve tomato and cucumber salad on the side.

Nutritional Information

Energy 2684 kj
641 kcal
Protein 45.2g
Carbohydrate 47.1g
Fat 27.6g