Foodkit Recipe
Classic Beef Lasagne
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Onions (Brown) | Peel and finely chop |
| Garlic Cloves | Peel and chop or slice finely |
| Beef Mince | |
| Thyme | Finely chop |
| Tomato (Chopped) | |
| Flour Standard | |
| Milk 1L | Use 1 litre. |
| Fresh Lasagne Sheets | |
| Cheese (Grated) | |
| Ricotta |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 3 mins | In a large pot heat a little cooking oil and on a medium heat cook the onions and garlic till softened (2 to 3 minutes). |
|---|---|
| Step 2 | Remove half the onions and garlic and set aside. |
| Step 3 25 mins | To the large pot add the canned tomatoes and mix well. Cover and simmer gently for 25 minutes. |
| Step 4 10 mins | In a heavy based fry pan heat the onion and garlic mix and once really hot add the beef mince. Break it up as you stir making sure you have no lumps. Add salt and pepper to your taste. Cook till all liquid has evaporated and then add in half the chopped fresh thyme. |
| Step 5 3 mins | To make the white sauce or bechamel melt the butter over a medium heat in a large pot and stir in the flour to form a paste. |
| Step 6 3 mins | Using a whisk pour in the milk, whisking as you go so no lumps form and then stir continually until the milk has thickened. Add salt and pepper to your taste. |
| Step 7 1 mins | To assemble the lasagne line a deep baking dish with one sheet of fresh lasagne. Top with beef mix and ladle over a small amount of bechamel. |
| Step 8 1 mins | Top with a lasagne sheet. Cover with a ladle of tomato sauce and another lasagne sheet. |
| Step 9 1 mins | Follow with another layer of beef and bechamel and another lasagne sheet. Repeat until all the beef mix has been used up. |
| Step 10 1 mins | If you have remaining tomato sauce this can be served along side your lasagne. Finish the top layer with a layer of bechamel topped with a little grated cheese before crumbling over the ricotta and remaining fresh thyme. |
| Step 11 35 mins | Bake for 35 minutes or until golden brown and bubbling. |
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