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Lasagne

The best lasagnes start with great tasting meat sauce, so take time to simmer the sauce well so that the flavours of the meat, tomatoes, garlic and stock, intensify. Follow the method here for an easy, super tasty Lasagne the whole family will love.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • Meat sauce
  • 500 g lean beef mince
  • 1 medium onion, finely chopped
  • 1 carrot, finely diced
  • 1 stick celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 400 g can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 Knorr Beef Stock Pot dissolved in 200 ml boiling water
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • Bechamel sauce
  • 900 ml semi skimmed milk
  • 1 bay leaf
  • black pepper
  • 50 g Flora Buttery
  • 50 g flour
  • 40 g Parmesan cheese, grated
  • 175 - 200 g lasagne sheets

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

490kcal

Energy (kJ)

2046kJ

Protein (g)

30.4g

Carbohydrate incl. fibre (g)

46.1g

Carbohydrate excl. fibre (g)

43.2g

Sugar (g)

11.9g

Fibre (g)

2.9g

Fat (g)

20.0g

Saturated fat (g)

7.9g

Unsaturated fat (g)

10.5g

Monounsaturated fat (g)

5.1g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.7g

Cholesterol (mg)

71mg

Sodium (mg)

695mg

Salt (g)

1.74g

Vitamin A (IU)

2175IU

Vitamin C (mg)

9.4mg

Calcium (mg)

315mg

Iron (mg)

3.53mg

Potassium (mg)

843mg

Total

2938kcal

12275kJ

182.7g

276.4g

259.1g

71.5g

17.4g

119.7g

47.4g

63.0g

30.3g

4.2g

4.2g

427mg

4172mg

10.44g

13053IU

56.3mg

1890mg

21.18mg

5058mg


  • 1 Cook the beef in large saucepan along with the onion, carrot and celery for 6-8 minutes on medium heat until the beef has browned.
  • 2 Add the garlic and cook for 2 minutes. Add the tomatoes, tomato puree, Knorr Beef Stock and herbs. Bring to the boil then simmer for 20 minutes until the sauce reduces a little and starts to thicken.
  • 3 Meanwhile to make the béchamel sauce, heat the milk with the bay leaf and some black pepper. Leave to infuse for a few minutes then discard the bay leaf.
  • 4 Melt the Flora Buttery in a large saucepan. Add the flour and whisk to mix thoroughly. Gradually add in the milk, whisking between each addition. Bring to the boil, stirring constantly, then reduce to a simmer and cook for 4-5 minutes on low heat until the sauce starts to thicken and is smooth. Mix 40g of the Parmesan cheese into the sauce, stir well until the cheese has melted and remove from the heat.
  • 5 Place a layer of meat sauce on the base of the dish and cover with some of the lasagne sheets. Spoon over some of the Bechamel sauce and repeat layers finishing with a thick layer of the sauce.
  • 6 Top the final layer of sauce with the remaining Parmesan. Place in a preheated oven 180°C, 160°C fan, Gas mark 4 for 25-35 minutes.