University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

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Wednesday, 3 October 2012


 This is the perfect comfort food now we're getting into the winter months. This is just a standard lasagne recipe, nothing special, just absolutely delicious pasta, mince, sauce and cheese! It takes a fair bit of time but it is definitely worth it and this made enough for two huge portions for my boyfriend and I, plus 3 extra meals for me to freeze for other dinners - yipee! I served this with some make-shift garlic bread - my mum bought me up some home made soda bread which is yummy on it's own, but we made some garlic butter (just melted butter and crushed fresh garlic, believe it or not) and spread it on top and baked in the oven, mm mm.

Serves 4-5
- 500g lean beef mince
- 2 red onions, chopped
- 2 garlic cloves, crushed
- 2 red peppers, chopped
- handful of mushrooms, sliced
- 1 tin of chopped tomatoes
- 1/4 a jar of tomato pasta sauce (or more chopped tomatoes)
- handful of cherry tomatoes
- dried mixed herbs (basil, oregano, parsley etc.)
- pack of dried lasagne sheets
- 25g butter
- 25g flour (plain or self raising)
- 500ml milk
- generous handful of cheddar cheese, grated

1. Brown the mince in a large pan, then add the onion and garlic, cooking until softened. Add the peppers and the mushrooms, and cook for another few minutes.
2. Pour in the chopped tomatoes and bring to the boil, then simmer. Pre-heat the oven to 180 degrees / gas mark
3. Spoon some tomato pasta sauce in the bottom of some baking dishes and place some lasagne sheets on top. Put a layer of the mince mixture on top then layer with some more lasagne sheets.
4. Meanwhile, to make the bechamel sauce, melt the butter in a pan and stir in the flour. Gradually add in the milk, stirring constantly until thickened. This can take up to 20 minutes - be patient and just keep stirring, it will be worth it!
5. On top of the pasta sheets place another layer of mince, followed by some bechamel sauce. Finish with a final layer of lasagne sheets, followed by bechamel sauce and lots of cheddar
6. Bake in the oven for around 45 minutes, or until piping hot, the pasta is soft and the top is golden brown.

Enjoy :)

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