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Beef Lasagne

with side salad

Tags:
Family Friendly
•Protein Rich
Allergens:
Milk
•Sulphites

The quantities provided above are averages only.

Total Time55 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

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)

Not included in your delivery

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

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Nutrition Values

Energy (kJ)2772 kJ
Energy (kcal)662 kcal
Fat39.4 g
of which saturates21.6 g
Carbohydrate35.7 g
of which sugars27 g
Dietary Fiber2.7 g
Protein38.6 g
Cholesterol0 mg
Salt2.67 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish
•Grater

Cooking Steps

1

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).

2

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. 

3

Add the chopped tomato and oregano. Cover and cook for 6-8 mins. Season to taste with salt, pepper and sugar.

4

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.

5

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.

6

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.