Beef lasagne

Friday - - Good Food -

Prep time 5 mins Cook­ing time 1 hour plus 10 mins stand­ing time Serves 4 2 tsp olive oil 1 brown onion, finely chopped 2 gar­lic cloves, crushed 600g lean minced beef 750g bot­tle tomato pasta sauce, plus ex­tra for serv­ing 1/2 cup beef stock 1 tsp caster sugar 250g dried lasagne pasta sheets 2 cups thick­ened cream 2 cups grated Ched­dar cheese 1/4 cup grated Parme­san cheese

1 Heat the oil in a heavy-based pan over medium heat. Add the onion and gar­lic and sauté for 3 min­utes or un­til the onion is ten­der.

2 Add the mince. Cook, stir­ring with a wooden spoon to break up any lumps, for 8 min­utes or un­til browned.

3 Add the sauce, stock and sugar. Sea­son with salt and pep­per, bring to the boil then re­duce the heat to low and sim­mer, un­cov­ered, for 40 min­utes or un­til the sauce has thick­ened and the mince is cooked. Re­move from the heat.

4 Pre­heat the oven to 180°C. Lightly grease a 7cm-deep, 25cm (base) square bak­ing dish. Spoon 1/2 cup mince mix­ture over the base of the dish. Ar­range a quar­ter of the pasta sheets over the meat mix­ture, break­ing sheets to fit. Spoon one-third of the re­main­ing mince mix­ture over the pasta sheets. Driz­zle with 1/2 cup of cream. Sprin­kle with 1/2 cup of cheese. Re­peat un­til all the mix­ture is used.

5 Sprin­kle with Parme­san, cover with foil and bake for 45 min­utes.

6 Re­move the foil then bake for 15 min­utes more or un­til the pasta is ten­der and the cheese is golden. Let it stand for 10 min­utes, then cut it into por­tions.

7 Spoon some tomato sauce over the top and serve im­me­di­ately.

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