Big Flavour Lean Beef Lasagne

Updated at: Thu, 17 Aug 2023 03:59:46 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Peel and finely chop the brown onion[s]

Step 2

Top, tail, and finely dice the carrot[s]

Step 3

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Step 4

Once hot, add the chopped onion and diced carrot with a generous pinch of salt and cook for 4 min or until softened

Step 5

Boil half a kettle, then peel and finely chop (or grate) the garlic

Step 6

Once the onion and carrot have softened, add the lean beef mince to the pan and increase the heat to high

Step 7

Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

Step 8

Dissolve the beef stock mix, tomato paste, Henderson's Relish, dried oregano and a pinch of sugar in 250ml [450ml] boiled water – this is your tomato stock

Step 9

Grate the cheddar cheese

Step 10

Once the beef has browned, tear the chestnut mushrooms into the pan with your hands

Step 11

Add the chopped garlic and cook for 30 secs

Step 12

Add the tomato stock with a generous grind of black pepper and cook for 5-7 min or until thickened to a ragù-like consistency – this is your ragù

Step 13

Meanwhile, melt 20g [40g] butter in a pot over a medium heat

Step 14

Once melted, add 20g [40g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux

Step 15

Add 250ml [500ml] milk gradually and whisk for 5 min or until a smooth, thick sauce remains

Step 16

Remove from the heat, season with salt and pepper and stir through half the grated cheese – this is your béchamel

Step 17

Layer some of the ragù over the bottom of an oven-proof dish, then top with 3 lasagne sheets, being careful not to overlap the pasta

Step 18

Repeat this process until you end up with a final layer of lasagne sheets (you may need to layer differently depending on the size of your dish)

Step 19

Cover with the béchamel, top with the remaining grated cheese and cook in the oven for 30 min or until the pasta is cooked

Step 20

Combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing

Step 21

Wash the mixed leaf salad, then pat it dry with kitchen paper

Step 22

Serve the lean beef lasagne with the mixed leaf salad to the side and the dressing drizzled over and enjoy!

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