Recipes › Dinner

• Dinner
• 1 hr 15 min

Lasagne

Beef ragù layered with pasta sheets, béchamel and mozzarella.

Calories

531

Protein

35 g

Carbs

51 g

Fat

21 g

Per serving. Makes 6 servings.

Ingredients

• 1 tbsp Olive oil
• 1 Onion
• 2 Carrot
• 2 Celery
• 2 Garlic
• 500 g Lean beef mince (5% fat)
• 800 g Chopped tomatoes, canned
• 2 tbsp Tomato purée
• 1 tsp Dried oregano
• 250 g Pasta, dry
• 125 g Mozzarella
• 30 g Parmesan
• 6 servings Béchamel sauce

Contains: Celery, Cereals containing gluten, Milk. Always check the labels of what you buy.

Method

1. Peel and dice the onion and carrots, dice the celery and crush the garlic.
2. Heat the oil in a large pan and soften the vegetables for 8 minutes. Add the garlic for 1 minute, then the mince, and brown it, breaking it up.
3. Stir in the tomatoes, tomato purée and oregano and simmer for 30 minutes until thick. Heat the oven to 190°C (170°C fan).
4. Spread a thin layer of ragù over the base of a baking dish about 20 × 30 cm. Add a layer of lasagne sheets, then ragù, then béchamel. Repeat twice more, finishing with béchamel.
5. Tear over the mozzarella and grate over the Parmesan.
6. Bake for 40 minutes until bubbling and golden, and the pasta is tender when pierced with a knife. Rest for 10 minutes before cutting into 6 portions.

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