The quantities provided above are averages only.
1 unit(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Carrot
240 grams
Irish Beef Mince
1 sachet(s)
Dried Oregano
1 pack(s)
Chopped Tomato with Onion & Garlic
200 grams
Fresh Lasagne Sheets
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
2 tbsp
Butter
2 to taste
Flour
300 milliliter(s)
Milk
to taste
Sugar
Halve, peel and chop the onion into small pieces.
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Peel and grate the garlic (or use a garlic press).
Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the beef mince, onion and carrot until browned, 6-8 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Add the chopped tomato and oregano. Cover and cook for 6-8 mins. Season to taste with salt, pepper and sugar.
Meanwhile, in a pot, melt 2 tbsp butter (per 2P) over medium heat, then add 2 tbsp flour (per 2P). Cook the flour for 2-3 min, stirring.
Reduce heat and add 100ml (per 2P) of the milk. Stir constantly with a whisk.
When it is completely absorbed, repeat with another 200ml milk (per 2P). Increase the heat and simmer for 3-4 min, or until the sauce thickens.
TIP: Add a little more milk if the béchamel is too thick.
Pour a thin layer of beef mince into an oven dish and cover with lasagne sheets.
Pour more beef mix, a layer of béchamel and sprinkle with a little grated Italian hard cheese.
Repeat this operation until all the ingredients are used up and finish with a layer of béchamel sprinkled with Italian hard cheese.
Cover the dish with aluminum foil, then bake for 30-35 mins, or until the tip of a knife goes easily into the pasta.
Remove the foil when there are 10 mins left of cooking.
Just before serving toss the salad leaves with the balsamic glaze and a drizzle of oil. Season to taste with salt, pepper and sugar. TIP: Let the lasagna cool a little so that it holds together better when cut.