There’s nothing more comforting than a big plate of homemade lasagne. This is a dish that I’ve been perfecting for over a decade and it’s Ross’ favourite. It tastes rich so smaller portions served with lots of veggies and garlic bread make it a perfect meal to serve a large family. I don’t make everything from scratch – I find the white sauce a bit too much of a faff when there is a hungry household waiting for food.
Preparation Time: 5 minutes
Ready in: 60 minutes
750g Minced Beef (15% fat)
1 brown onion
1 Garlic Clove
2 Tins chopped tomatoes
150g Mature Cheddar Cheese
800g Dolmio white lasagne sauce
2 TBSP of olive oil
1 TBSP lemon infused olive oil
1 TBSP Sucralose Sweetener
1 TSP Cornflour
Pour a generous tablespoon of olive oil in a hot pan and cook on medium.
Finely chop the onion and garlic and add them to the pan when the oil is slightly smoking.
Shake the pan with the handle over high heat and stir the onion and garlic until they soften and turn brown.
Add the mince and use a spatula to break up the mince, stirring occasionally for 5-7 minutes on medium heat.
Once the meat has turned brown, leave to simmer on low heat for 5 minutes in its own juices along with the onion and garlic.
Remove 2/3 of the fat from the pan and leave the remaining to set a base for your tomato lasagne sauce.
Add the chopped tomatoes, lemon infused olive oil, sweetener and cornflour to the mixture and stir. Simmer on low for a further 5 minutes.
Take a 13X9 inch glass baking dish and prepare to layer your lasagne.
Start by taking a ladle full of the meat and tomato mixture and spread out thinly at the bottom of the dish.
Pour 1/2 cup of white sauce over the meat layer and place 3 sheets of lasagne pasta on top.
Repeat the process until you run out of meat, cover the meat and tomato with 1.5 cups of white sauce and sprinkle grated cheese on over the top.
Cover the dish with tinfoil and place in the oven for 15 minutes at 200 degrees.
Remove the foil and continue cooking the lasagne for a further 10 minutes or until the cheese has gone a golden colour. It is better to slightly over cook the lasagne than undercook so if the cheese does not look totally golden, leave to cook for a further couple of minutes.
Now the magic part – remove the lasagne from the oven and allow to rest for 20 minutes. The pasta sheets will continue to cook and the sauce will thicken in this time.
Serve and enjoy!
Top tip: Tastes even better the next day! So be sure to cover the left overs and put in the fridge!