Ingredients
Increase Portion Size
Bolognese sauce
- g Minced Beef
- finely diced Onion
- finely diced Carrot
- finely diced Celery Stick
- tsp Garlic
- tsp Mixed Herbs
- g Chopped Tomatoes
- ml Beef Stock
- ml Vegetable OIl
Lasagne
- g Bolognese Sauce
- ml Bechamel Sauce
- g Grated Parmesan
- g Blanched Pasta Sheets
- ml Tomatoe and Basil Sauce
- Basil Leaves For Garnish
- g Grated Parmesan For Garnish
Method
Bolognese sauce
-
1
Step 1
Fry the mince in the veg oil until brown -
2
Step 2
Add the veg and continue to fry -
3
Step 3
Add the garlic, mixed herbs and chopped tomatoes -
4
Step 4
Add the beef stock and simmer for 60 mins until the mix has thickened and you have 1L left
Layered lasagne
-
1
Step 1
Prepare 1L bechamel as per pack instructions -
2
Step 2
Pre heat the oven to 200c/180c fan -
3
Step 3
Oil a suitable deep sided oven proof dish and layer alternative thin layers of pasta, Bolognese, bechamel and parmesan. You should have at least 6 layers of each. -
4
Step 4
Top with more bechamel and cook for 30 mins until hot in the centre -
5
Step 5
Remove from the oven and weigh down with a tray and some tins and cool overnight -
6
Step 6
Once it is pressed and solid, cot into portions and reheat for 20 mins per portion -
7
Step 7
Serve with tomato and basil sauce, freshly grated parmesan and basil leaves
Ingredients
Increase Portion Size
Bolognese sauce
- g Minced Beef
- finely diced Onion
- finely diced Carrot
- finely diced Celery Stick
- tsp Garlic
- tsp Mixed Herbs
- g Chopped Tomatoes
- ml Beef Stock
- ml Vegetable OIl
Lasagne
- g Bolognese Sauce
- ml Bechamel Sauce
- g Grated Parmesan
- g Blanched Pasta Sheets
- ml Tomatoe and Basil Sauce
- Basil Leaves For Garnish
- g Grated Parmesan For Garnish
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