OUR RECIPE FOR BEEF LASAGNE

Here’s the recipe for one of our most popular school lunches – beef lasagne.

Vegetable oil

350g beef mince

1 diced onion

2 cloves garlic

100g finely diced carrots

30g grated sweet potato

50g sliced mushrooms

300g chopped tomato

1 tsp dried oregano

1 beef stock cube

1 tbsp butter

1 tbsp plain flour

250ml milk

120g grated mature cheddar

Lasagne sheets

Serves 4

STEP 1

Preheat the oven to 180C/350F/Gas 4.  Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the beef mince and onion and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic, carrots and sweet potato cooking for a further minute.

STEP 2

Stir in the mushrooms, chopped tomatoes, oregano and crumbled stock cube. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 20-35 mins or until rich and slightly reduced. Leave to one side.

STEP 3

Bring the milk to the boil in a small saucepan. Melt the butter in another saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Stir in 100g of the grated cheese and continue cooking for 2 mins.

STEP 4

Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened.

STEP 5

Construct the lasagne, by putting the mince based sauce, lasagne sheets, cheese sauce and repeat.  Sprinkle the remaining cheese on top of the lasagne.  Place in the oven for 35-45 minutes until bubbling and lightly browned. Serve with a salad and some crusty bread.