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.