Lasagne Recipe

on March 4, 2016

If I could only eat one type of food for the rest of my life, it would be a toss up between Italian and Mexican (or a traditional English roast). My boyfriend feels similarly, and since we were both having a huge lasagne craving, I thought I’d roll up my sleeves and make one from scratch for the first time in about 7 years.

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I always make bolognese but I never quite stretch to lasagne – probably because I’m terrible and making cheese sauce. However, it was Sunday and we needed a treat. So here is my “make it up as I go along” lasagne (I had to write the ingredients as I went through as I honestly have no idea what I throw in).

Ingredients
Bolognese
500g 5% Lean Mince Beef
1.5 Onions (I used red but white works too), diced
4 Medium Closed Cup Mushrooms, diced
3 Cloves of Garlic, crushed
3 Bacon Rashes, sliced
1 Tin of Chopped Tomatoes
2 tbsp Tomato Puree
2 Beef Stock Cubes
5 Cherry Tomatoes, diced
1 tbsp Oil (I used Olive)
Seasoning

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Cheese Sauce
2 tbsp Butter
2 tbsp Plain Flour
1 cup (~235ml) Milk
Cheese (grated), to taste
Black Pepper, to taste

Plus Lasagne Sheets – I used store bought but you could make your own if you were brave enough! I’ve never actually made my own pasta but I make enough mess just boiling a pan of premade stuff so I’ll steer clear for the moment.

Finely chop onions and mushrooms, and crush garlic. Heat oil in a pan and crush garlic into it. After around 30 seconds on a medium-high heat, add onions and mushrooms. Slice bacon thinly and add to the pan after a couple of minutes of heating the onions and mushrooms through. Once bacon is cooked, add mince. Once mince is cooked, add the remaining ingredients from the bolognese and simmer for 20 minutes.

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Whilst bolognese is simmering you can make the cheese sauce. Melt the butter in a separate pan and stir in flour. Once flour and butter are combined, add 1/3 of the water and stir until combined with the rest of the mixture. Repeat this slowly with the rest of the milk. Continually stir until thick (if you don’t, it will be lumpy) then remove from the heat and stir in the cheese and pepper.

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To layer up the lasagne, it’s completely dependant on how deep your dish is. This particular lasagne had 3 layers of meat/pasta. Lay bolognese, then a bit of the cheese sauce, then lasagne sheets, then repeat until you’re out of meat. Once you’re out of meat and have put on your last set of lasagne sheet, spread the last of your cheese sauce over the top and sprinkle with cheese. Cook for around 35-40 minutes at 200-220 degrees, until cheese is melted and golden then serve.

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Although lasagne is a bit of a pain to cook, it tastes incredible and it so worth the time it takes! Home made always tastes 100x better than shop bought in my opinion so I think it’s worth the slaving away in the kitchen.

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Believe it or not, I’m toying with the idea of become vegetarian (or even vegan) but cooking for my boyfriend means a lot of meat. He doesn’t eat too many veggies so it just makes my life easier to cook us the same meal. We’ll see what happens when I have to move after graduation.

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If you enjoyed this post, why not check out A Weekly Food Shop or Halloween Treats

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