Beef mince lasagne is the British family bake when you want layers of pasta, rich ragu and bubbling cheese. Brown Lean Beef Mince 400g properly, simmer with tomatoes, then stack with béchamel. Shop Beef Mince when you want butcher lean mince for a proper midweek lasagne.
Ingredients
- 800g lean beef mince (2 × 400g packs)
- 1 onion, 2 garlic cloves, finely chopped
- 2 tbsp tomato puree; 400g tin chopped tomatoes
- 150ml beef stock; 1 tsp dried oregano; salt and pepper
- 9–12 dried lasagne sheets
- 50g butter, 50g plain flour, 600ml milk (béchamel)
- 100g grated cheddar + a little Parmesan
- Oil for frying; green salad to serve
Method
- Heat oil in a wide pan. Brown the mince in batches until well coloured, then tip in onion and garlic.
- Stir in puree, tomatoes, stock and oregano. Simmer 25–30 minutes until thick and rich; season well.
- Melt butter, stir in flour, then whisk in milk for a smooth béchamel. Season and simmer 3–4 minutes.
- Layer meat, pasta sheets and sauce in a baking dish, finishing with béchamel and cheese.
- Bake at 180°C fan for 35–40 minutes until golden and bubbling. Rest 10 minutes before serving.
Batch cooking? Fresh Lean Beef Mince - 2x 400g covers a deeper tray. Browse Beef Mince for more mince packs.