Beef and Tomato Lasagna
Beef makes this lasagna dish hearty and filling.
Prep Time: 30M
Cooking Time: 20M
Serves: Serves 8
- 6 tbsp olive oil
- 3 large onions, finely diced
- 11/2lb (675g) lean ground beef
- 8 garlic cloves, chopped
- 3 tbsp tomato paste or purée
- 3 × 14oz (400g) cans diced tomatoes
- 2 tsp dried oregano
- 4 bay leaves
- sea salt and freshly ground black pepper
- 3 tsp pesto
- 3 tbsp butter
- 3 heaping tbsp all-purpose flour
- 31/2 cups milk
- 10oz (300g) mozzarella, grated
- 1lb (450g) oven-ready lasagna
- Heat the oil in a large heavy-based saucepan over medium heat, add the onions, and cook, stirring occasionally, for 5 minutes or until starting to soften. Add the ground beef and cook, stirring constantly, for 5 minutes, or until no longer pink. Add the garlic, cook for 1 minute, then stir in the tomato paste. Add the tomatoes, oregano, and bay leaves, bring to a boil, then reduce the heat and simmer for 20 minutes. Season with salt and pepper, remove from heat, then stir in the pesto and set aside.
- Melt the butter in a saucepan over low heat, add the flour, and stir well. Add a little of the milk, mix well, then add 2/3 cup more milk, stirring vigorously until smooth. Add the rest of the milk, combine well, then bring to a boil, stirring constantly. Reduce the heat and simmer for 2 minutes to ensure the flour is cooked. Remove from heat, stir in the mozzarella, then season with sea salt and pepper.
- Pour 1/2in (1cm) of the beef sauce in the bottom of a large freezer-proof baking pan (or 2 medium-sized ones). Cover with a layer of lasagna noodles, then add 1/2in (1cm) more beef sauce, followed by a small amount of the cheese sauce and another layer of lasagna. Repeat until all the meat sauce has been used up. Make sure you have enough cheese sauce for an even 5mm (1/4in) layer on the top. Let cool completely, then double-wrap in plastic wrap and freeze for up to 3 months.
- To serve, remove the plastic wrap and place the dish the dish straight from the freezer to an oven preheated to 350°F (180°C) for 35-40 minutes or until browned on top and piping hot inside.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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