Cook: Classic Beef Lasagne
Hi all, my apologies for disappearing. I’ve been dealing with some personal issues, far more than I’d ever wish on anyone, and needed some time out. I’m back now.
As I mentioned in my caramel cake recipe post, it was my housemate’s birthday last week and his favourite food in the world is lasange. The boy is obsessed and, considering the cool weather, it seemed like the perfect winter comfort food to whip up. Yes, that’s right: whip up. My beef lasagne doesn’t take much time or effort, most of it is waiting for the cheese to melt and then the whole thing to cool down enough so you can inhale it without burning your poor tongue.
I don’t put a cheese sauce in this lasagne, as I think it has MORE than enough cheese in it already and it lets the bolognaise sauce be the hero of the dish. Plus, it makes it a little less calorific and that means healthy right? Hah!
The housemate invited over his best friend for dinner and between the two of them, polished off the entire thing (save for a small slice I ate, because there was no way I was missing out on lasagne!)
This is a great one to let cool, cut up and freeze for mid-week meals when you just can’t fathom cooking. Don’t worry, we all have nights like that!
- 1 quantity of my spag bol sauce
- 6-8 mushrooms, diced roughly
- 1 packet fresh lasagne sheets (I find the dried ones a bit chewy)
- 1 cup of grated cheese (I like to mix parmesan with a sharp or tasty cheddar – you can use more than 1 cup if you want too)
- Pre-heat the oven to 200 C
- Cook the sauce according to the instructions from my post on spag bol here, adding mushrooms in with the mince for extra bulk and flavour
- Spoon a little sauce on the bottom of a casserole dish and top with lasagne sheets – the fresh ones are easy to cut to size if your dish is a funny shape (mine’s square)
- Top with a layer of sauce and a light sprinkle of cheese and more lasagne sheets, repeat this until you finish with a layer of the sauce on top, then cover this with al foil
- Bake in the oven for 30mins. Then remove the foil. top the lasagne with remaining cheese, crank your oven to grill and give it about 10 minutes under to make the cheese bubbly and brown – but check it after 5mins because some grills are HOT HOT HOT
- Serve with a leafy salad