Beef Lasagne by Andrew McCornick
Recipe
Serves: 6 people | Prep time: 20 minutes | Cooking time: 70 minutes
British | Main
Ingredients
- 500g Scotch Beef PGI Mince
- 20ml Vegetable Oil
- 1 x large Onion
- 1 x Courgette
- 1 x Red Pepper
- 4 x Cloves of Garlic
- 500g carton Passata
- 400g tin Chunky Chopped Tomatoes
- 2 tsp Mixed Dried Herbs
- 1 x Beef Stock Cube Sea Salt and Black Pepper
- 8 x Lasagne Pasta Sheets
- 75g Scottish Salted Butter
- 75g Plain Flour
- 800ml Scottish Milk
- 125g Scottish Cheddar, grated
Method
- Pre-heat the oven to 200°C/400°F/Gas Mark 6.
- Peel and finely chop the onion, then peel and mince the garlic.
- Put the oil in a large saucepan and add the onion and the beef, cooking until the meat is browned. Add the garlic, passata, tomatoes and crumbled stock cube.
- Now chop the red pepper and courgette into small pieces – discarding any white pith and seeds from the pepper – and add, along with the herbs, to the saucepan. Season, with salt and black pepper, cover and simmer for 20 minutes.
- Meanwhile, melt the butter in a saucepan. Add the flour and cook for a couple of minutes. Add the milk slowly and bring to the boil, whisking as you go. When thickened, season with salt and pepper and add 75g of the cheese.
- Finally, put half the meat mixture into the baking dish, then top with 4 lasagne sheets, making sure they don’t overlap. Top this with half the cheese sauce, repeat and sprinkle with the remaining cheese.
- Bake in the oven for 45 minutes.