Lasagne a gorgeous beefy cheesy pasta dish.
- 500g minced beef.
- 1 tin of chopped tomatoes.
- 150-200g Mozzarella grated (How cheesy you like it).
- 3 handfuls of broccoli.
- 7 or 8 pasta sheets (Depends on size or shape of your dish).
- 1 small onion.
- 4 or 5 garlic cloves (Depends how much you like garlic).
- 1 Vegetable stock cube.
- 2 tbs. tomato puree.
- 3 tsp. Italian herb mix.
- Little sugar to sweeten and salt pepper to taste.
Method for your Lasagne.
Dice your onion.
Crush and finely chop the garlic.
Pre heat your oven to 200c.
Blanch your broccoli for 5 minutes in boiling water.
Put the butter into a pan large enough to cook the beef mince.
Place into your pan the onions and garlic, then cook for 2 or 3 minutes.
Add the beef mince into the pan with the onion and garlic, cook until the beef is browned.
Put the stock cube in with the beef.
Tip the contents of the tin of chopped tomatoes in with the beef.
Add in the tomato puree, Italian herb mix and a little salt and pepper.
Stir the ingredients in the pan for a few minutes (2-3), to allow it to heat up again and to dissolve the stock cube.
Place a lid onto the pan and allow the beef to simmer for 10 minutes, after this time taste to see if you require a little more salt or pepper. Also add in a teaspoon or two of sugar if required just to sweeten the dish up a little.
With the pasta sheets, it is a good idea to put them in warm water to soften them a little so to be able to cut if needed, to fit them nicely into the dish you will cook the Lasagne in.
Start layering the Lasagne in your dish with the beef, approximately 5mm depth (this will depend on the size of dish you are using to bake the Lasagne).
Know the pasta sheets just one layer to cover the beef mix.
Then the next layer the beef same thickness, now a little broccoli and then some cheese, just roughly a quarter.
Then repeat starting with the Beef then Broccoli, cheese and pasta. Continue layers until the top is cheese.
The oven needs to be pre heated to 200c.
You will need to cover the lasagne with foil for the first 30 minutes of cooking to prevent the top from burning.
After this time continue cooking further for 10 minutes with the foil removed, or a little longer until browned.
Now take out of oven and leave to cool down for a couple of minutes then serve.
Please follow the short clip below.
How to make the Lasagne
Italian herb mix link. CLICK HERE.
For a few hints and tips for the kitchen CLICK HERE.
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