Cheesy & Easy BEEF LASAGNE

Sharing the hit recipe of Lasagne today on the blog. I have received amazing feedback about this particular item every time I have made it in parties. Sachi 😀

I won’t be writing an essay about it as I normally do before jotting down the recipe steps because waqt kam aur muqabla sakht scene on hai. Hahaha

Spot the BIG Lasagne dish in this spread. I have made it in this and similar parties and each time it was almost all gone!

Enough of the anticipation, I believe. Let’s dig into the recipe now!


About Lasagne: A  type of wide, flat pasta, possibly one of the oldest types of pasta. Typically made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese. yummm
Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th century ‘Liber de Coquina’ (The Book of Cookery).

Rating: 🧀🧀🧀🧀🧀

Cuisine: Italian

Course:  Main/ Side

Inspired By: Shireen Anwer & All Recipes

Serves:4-6Ease Level:🧀🧀🧀
Prep Time:5 mins (red sauce) +
10 mins (bechamel sauce)
Quickness: 🧀
Cooking Time:30 mins (red sauce) +
15 mins (bechamel sauce)
Spice Level: 🧀

-Above ratings are out of 5, with 5 being the ‘most’.
-Above times do not include baking times

GET:

Cooking pot
Cooking spoon(s)
Pasta Dish/ Casserole
Saucepan
Knife
Spoons
Aluminium Foil

SET:

Lasagne Sheets (cooked) as required
Beef/ Red sauce
Bechamel sauce
Mozeralla cheese (shredded) as required
Cheddar cheese (shredded) as required
Oregano for sprinkling over the top

For Red Sauce/ Beef Sauce

Beef mince 500 gms
Onion (finely chopped) 1
Ginger Garlic paste 2 tsp
Tomato puree 1 tin
Tomato paste 4 tbsp
Sugar 1 tsp
Salt 1 tsp
Pepper (freshly ground) 1.5 tsp
Oregano 1 tsp
Oil 4 tbsp
Lemon Juice to taste

For Bechamel Sauce

Unsalted Butter 60 gms
Plain flour 60 gms
Milk 600 ml
Salt to taste
Freshly ground black pepper to taste

GO:

Beef Sauce/ Red Sauce

  • Heat oil in a pot, add chopped onion and ginger garlic paste. Saute them for a while.
  • Add mince and cook till it changes colour.
  • Add in salt and ground pepper. Give it a mix.
  • Now stir in tomato puree and tomato paste. Mix and cover the pot with lid. Cook it over low heat until the mince is done.
  • Mix in sugar and turn off the heat.
  • In the end, put lemon juice and oregano. Mix them all and set aside.

Bechamel Sauce

  • Melt the butter in a saucepan over medium-low heat.
  • Stir in the flour and mix.
  • Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce.
  • Remove from the heat; season with salt and pepper.

Assembling

  • Start with layering the base with red sauce.
  • Then put lasagna sheet(s).
  • Layer with red sauce.
  • Spread grated cheddar and mozzarella cheese generously.
  • And finally, layer with bechamel sauce.
  • Again set lasagna sheet(s) and repeat the steps (red sauce -> cheeses-> bechamel sauce) until you reach the top.
  • Finish with placing lasagna sheet, white sauce and spreading cheeses
  • Sprinkle oregano a bit and cover the dish with aluminium foil.
  • (Fan)Bake in a preheated oven at 180 degrees Centigrade for about 20-25 minutes.
  • Remove the foil and bake again for about 15-20 minutes more until done.
Though it looks a little boring but trust me it isn’t!
Check out the layers full of yumm-ness! 😀

MY TWO CENTS:

  • I use ready to cook lasagne sheets hence no fuss about boiling and making them ready. Time and pot saving! 😉
  • Adjust the spices to suit your taste buds.
  • You can use 5-6 blended tomatoes instead of using tomato puree tin. I use tin here because it is more economical as compared to tomatoes and is easier + quicker as well hence the tin in the recipe.
  • You can make the red sauce with chicken mince as well if you are not into eating beef.
  • Use thick ground pepper for better taste.
  • The bechamel sauce recipe is very classic and basic. You can add a bay leaf for additional flavour. Sometimes I add a little bit of cheese in it as well.
  • You can use the bechamel sauce recipe for any recipe that has white sauce in it.
  • Preheat the oven beforehand to save time.
  • Do not serve immediately after taking it out from the oven. Allow your lasagne dish to rest about 10-15 minutes before cutting so that it’s all set.
  • I have an electric oven hence the temperature and cooking times. These times may vary depending upon the type of oven you have. (Refer to your oven’s user manual for time queries – that is what I did).

Hope you’ll enjoy trying it out.

I’d love to get your feedback. Feel free to drop a comment below about your experience. 😊

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