Easy lasagne verdi

    Easy lasagne verdi

    7saves
    2hr20min


    2 people made this

    About this recipe: My mum taught me this recipe for lasagne and it's one of my favourite dishes. Goes down a treat at dinner time served with salad and garlic bread. This recipe feeds 2 to 3 adults. I hope you enjoy this recipe as much as I do.

    ChristineWest Kent, England, UK

    Ingredients
    Serves: 2 

    • 1 tablespoon olive oil
    • 1 red onion, finely chopped
    • 500g extra lean minced beef
    • 1 teaspoon mixed dried herbs
    • 1 (400g) tin chopped tomatoes
    • 1 glass red wine (I opt for merlot)
    • 6 to 8 sheets green egg pasta
    • 1 handful grated Cheddar cheese
    • White sauce
    • 25g unsalted butter
    • 25g plain flour
    • 600ml milk
    • 1 teaspoon ground nutmeg, or to taste

    Method
    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Heat up the frying pan and add olive oil. Add the red onion and fry off until onion is soft, then add your mince. Once the mince is brown and completely cooked, stir in the dried herbs, then add the chopped tomatoes and red wine. Leave to simmer on a low heat for 30 minutes.
    2. While the meat sauce is simmering, you can prepare the white sauce: Melt your butter over a low heat in a pan. Once melted take of the heat and stir in the flour until you have a smooth paste. Then add your milk bit by bit, whisking as you go so you don't get any lumps. Put back on a low heat, stirring as it thickens up to avoid lumps. Once you have the desired sauce consistency, it is ready, take of the heat. Add your ground nutmeg and stir in and put to one side.
    3. Get your dish ready, I use a 22x16cm dish which is 7cm in depth. Once your meat has finished simmering, put a layer on the bottom of the dish and then top with lasagne sheets (I use about 3 for my size dish). Then pour enough white sauce over the sheets to cover and spread evenly with the back of a spoon. Then repeat again with meat, sheets and sauce.
    4. Place in the middle of the oven on 180 C / Gas 4 for 1 hour, then top with grated cheese and put back in the oven for 20 to 30 minutes. You can check the pasta is cooked by putting a small knife through the sheets, you can then decide if it needs a little longer or if it is ready to serve.
    5. Once cooked, you can serve up with garlic bread and salad or chips and salad.

    Tip

    Mushrooms go well in this dish but this ingredient is optional, add in with your chopped tomatoes and red wine. I use a low fat mature cheese, but any Cheddar cheese will work.

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