The Best Homemade Lasagne
A proper meat sauce, three cheeses and a Sunday-dinner feel.
BeefHigh ProteinItalianOvenFamily FriendlyFreezer Friendly
4
Serves
20m
Prep
1h
Cook
846
Kcal
60g
Protein
43g
Carbs
47g
Fat
£3.47
Per portion
Add to the shop 14 items · approx £13.88
- Beef mince (chuck)500 g
- Mozzarella, grated340 g
- Ricotta250 g
- Passata400 g
- Chopped tomatoes200 g
- Fresh lasagne sheets125 g
- Parmesan, grated60 g
- Onion½
- Pepper½
- Garlic1 clove
- Fresh parsley1 pack
- Lettuce1
- Tomatoes4
- Cucumber½
Already in the cupboard Check before you order
- Olive oil1 tsp
- Tomato purée2½ tbsp
- Dried oregano1 tsp
- Italian seasoning1½ tsp
- Sugar1½ tsp
- Garlic powderto taste
- Saltto taste
- Balsamic dressing4 tbsp
Kit you'll needFrying pan · Large pot · 20cm square dish · Foil
Method
- Brown the mince in the oil, then drain off all but a tablespoon of fat.
- Soften the onion, pepper and garlic for 5 minutes, then return the beef.
- Tip into a large pot with the passata, chopped tomatoes and purée.
- Add the herbs, sugar and salt, then simmer for 15–45 minutes.
- Spread sauce over the base of the dish and lay fresh sheets on top, no boiling.
- Layer sauce, mozzarella, ricotta and parmesan, repeat, then finish with sheets, sauce and mozzarella.
- Cover with foil and bake at 190°C for 45 minutes, uncovering for the last 10.
- Rest for 15 minutes while you toss the salad with the balsamic dressing.
Tip: Fresh sheets drink up liquid as they bake, so keep the sauce loose rather than thick.
