Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4443 / 1064
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and grate the carrot. Peel and mince the garlic.
Heat a large pan over a medium heat with a drizzle of oliveoil. Once hot, add the onion, carrot and garlic with a pinch of salt and fry for 7 min until soft. Add the beefmince, increase the heat to medium high and cook for 4 min further until brown and crispy.
Tip!Adding salt to the onion, carrot and garlic helps to draw out water, allowing them to cook and soften faster!
Add the oregano, tomatopaste, tomatopassata, honey, Worcestershiresauce, pepper, stockcube and measuredwater. Simmer for 5 min.
4 Make bechamel
Meanwhile, melt the butter in a saucepan over a medium heat. Add the flour and stir until a sandy paste has formed. Gradually add the milk and whisk for 3-4 min until thickened. Add the granapadano and season with salt and pepper.
Pour half of the beefsauce over the bottom of an oven-proof dish. Top with half of the lasagnasheets. Repeat. Cover with the bechamel, top with the gratedcheddar and bake for 25-30 min or until the pasta is cooked.
Tip!You may need to layer the sauce and lasagna sheets differently depending on the size of your dish.
6 Prep salad
Meanwhile, wash the lollo. Whisk together the balsamicvinegar and oliveoil. Season with salt and pepper - this is your dressing. Serve the lasagna with the lollosalad to the side with the dressing drizzled over the top.
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