Big Flavour Beef Lasagne
Whether it's fresh out the oven or tomorrow's lunch, lasagne is always a firm family favourite. You'll add a splash of Henderson's Relish to this comfort food classic for a flavourful Gousto twist!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Milk, Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel and finely chop your brown onion[s]
Top, tail, and finely dice your carrot[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion and diced carrot with a pinch of salt and cook for 4 min or until softened
Boil a kettle, then peel and finely chop (or grate) your garlic
Once the onion and carrot have softened, add your beef mince to the pan and increase the heat to high
Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go
Add 250ml [375ml] [500ml] milk to a pot over a low heat with your bay leaf[ves] and leave to infuse for 4-5 min
Dissolve your beef stock mix, tomato paste, Henderson's Relish, dried oregano and a pinch of sugar in 250ml [325ml] [450ml] boiled water – this is your tomato stock
Grate your Italian hard cheese
Wash your salad, then pat it dry with kitchen paper
Once the beef mince has browned, tear your white cup mushrooms into the pan with your hands
Add the chopped garlic and cook for 30 secs
Add the tomato stock with a generous grind of black pepper and cook for 5-7 min or until thickened to a ragù-like consistency and the beef is cooked through (no pink meat!) – this is your ragù
Remove the bay leaf[ves] from the infused milk and discard
Meanwhile, add 2 tbsp [3 tbsp] [4 tbsp] olive oil to a separate pot over a medium heat
Once hot, add 20g [30g] [40g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux
Add the infused milk gradually and whisk for 5 min or until a smooth, thick sauce remains
Remove from the heat and season with a generous pinch of salt and pepper – this is your béchamel
Layer some of the ragù over the bottom of an oven-proof dish, then top with some of your lasagne sheets
Repeat this process until you end up with a final layer of lasagne sheets
Tip: You may need to layer differently depending on the size of your dish
Cover with the béchamel, top with the grated Italian hard cheese and cook in the oven for 30 min or until the pasta is cooked
Combine your balsamic vinegar with a drizzle of olive oil and a pinch of salt and pepper – this is your dressing
Serve the lasagne with the salad to the side and the dressing drizzled over and enjoy!
Loved this recipe? Us too! That's why it's one of our Everyday Favourites, available every week.
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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