Mains
Italian
ItalianBeef Lasagne
A layered beef lasagne shown three ways, from a quick value-mince bake to a slow-cooked ragu with a proper bechamel and fresh pasta. The tiers differ in the meat, the sauces and whether the pasta is dried or made from scratch.
Nut-free
Budget version
Value mince, jarred sauce and a quick cheese-sauce topping over dried sheets.
Per serving£1.38
Total cost£5.50
Time55 min
Ingredients for 4
- 500 g value beef mince
- 1 onion , diced
- 500 g jarred tomato pasta sauce
- 9 dried lasagne sheets
- 500 g jarred white lasagne sauce
- 100 g value grated cheddar
- 1 tbsp vegetable oil
- salt and pepper , to taste
Method
- Heat the oven to 190C. Fry the onion in the oil until soft, then brown the mince.
- Stir in the jarred tomato sauce and simmer for 10 minutes, then season.
- Layer the meat sauce, lasagne sheets and white sauce in an ovenproof dish, finishing with white sauce.
- Scatter the grated cheddar over the top.
- Bake for 35-40 minutes until golden and bubbling, then rest 10 minutes before serving.
Equipment
- frying pan
- ovenproof dish
The three ways, side by side
Budget
Value mince, jarred sauce and a quick cheese-sauce topping over dried sheets.
Better
A soffritto-based beef ragu with a homemade bechamel and plenty of cheddar and Parmesan.
Ultimate
A slow three-hour beef and pancetta ragu with red wine, nutmeg bechamel and fresh egg pasta.
