(0) 0 Sterne von 5


  •     Serves 6 
  •     Ready in 1 hour 
  •     Cost per serving xx 
  • 1   tbsp olive oil  
  • 1   onion, chopped  
  • 1   garlic clove, crushed  
  • 2   carrots, diced  
  • 150 g   mushrooms, sliced  
  • 1   tbsp tomato purée  
  • 600 g   beef mince  
  • 2   x 400g cans tomatoes, chopped  
  • 200 ml   hot vegetable stock  
  • 75 g   butter  
  • 75 g   cornflour  
  • 800 ml   milk  
  • 150 g   Cheddar, grated  
  • 12   ready-to-use lasagne sheets  
  • 7 g   fresh basil, plus extra basil for garnish  
  •     Salt and freshly ground pepper 


0 Minuten
ganz einfach
1 Preheat the oven to 190C/fan 170C/gas 5. In a large saucepan, heat the oil and sauté the onion and garlic for 3-4 mins until softened. Add the diced carrot and mushrooms and fry, stirring, for 3 mins. Stir in the tomato purée and cook for 30 seconds
2 Mix in the mince and fry, stirring for 3-4 mins, until browned. Stir in the tomatoes and hot stock, and bring to the boil. Season with salt and pepper and simmer for 10-12 mins, until reduced by half
3 Meanwhile, in a separate large saucepan, melt the butter until a liquid and add the cornflour. Cook, stirring, for 1 min and then gradually add the milk, stirring constantly, until you have a thick sauce. Stir in half the Cheddar and season with pepper. Set aside
4 Off the heat, stir the basil into the mince and tomato mixture. In a large ovenproof dish, pour one-third of the mince and lay out one-third of the lasagne sheets across it, then cover the sheets with one-third of the Cheddar sauce. Repeat the layers twice with equal amounts of the remaining mince, lasagne sheets and Cheddar sauce. Top with the remaining Cheddar and season with pepper
5 Bake for 30-35 mins until golden brown and bubbling on the top. Divide into six and place on plates, garnished with basil leaves
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