Classic Beef Lasagna

with Lollo Side Salad
Worth the wait!
4,748 Reviews
Cals 1064 · Prot 74 · Carbs 80 · Fat 42
Weekly classic
Family Friendly
Try Hello Chef Now
60 min
Classic Beef Lasagna
Worth the wait!
4,748 Reviews
Cals 1064 · Prot 74 · Carbs 80 · Fat 42
Weekly classic
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Bolognese
Lean beef mince
350 Grams
Red onion
1 Piece
Carrot
1 Piece
Garlic cloves
2 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Dried oregano
2 Grams
Tomato paste
70 Grams
Tomato passata
200 Grams
Honey
15 Grams
Worcestershire sauce 5*6*11*
15 ML
Black pepper
0.5 Tsp
Beef stock cube 4*5*9*11*15*
0.5 Piece
Water
200 ML
Bechamel
Butter 4*
20 Grams
Plain flour 10*11*
20 Grams
Whole milk 4*
200 ML
Grana padano 4*5*
60 Grams
Lasagna sheets 5*9*10*11*
6 Piece
Grated cheddar 4*
60 Grams
Salad
Lollo salad mix
100 Grams
Olive oil
2 Tbsp
Balsamic vinegar 14*
15 ML

Allergens

*5 Eggs, *6 Fish, *11 Gluten, *4 Milk, *9 Soya, *15 Celery, *10 Wheat, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4443 / 1064
Fats (g) 41.6
of which saturated (g) 25.9
Carbohydrates (g) 80
of which sugars (g) 25.4
Fibers (g) 9.1
Proteins (g) 74.1
Salt (g) 4.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and grate the carrot. Peel and mince the garlic.
Fry

2 Fry

Heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the onion, carrot and garlic with a pinch of salt and fry for 7 min until soft. Add the beef mince, 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!
Simmer

3 Simmer

Add the oregano, tomato paste, tomato passata, honey, Worcestershire sauce, pepper, stock cube and measured water. Simmer for 5 min.
Make bechamel

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 grana padano and season with salt and pepper.
Bake

5 Bake

Pour half of the beef sauce over the bottom of an oven-proof dish. Top with half of the lasagna sheets. Repeat. Cover with the bechamel, top with the grated cheddar 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.
Prep salad

6 Prep salad

Meanwhile, wash the lollo. Whisk together the balsamic vinegar and olive oil. Season with salt and pepper - this is your dressing. Serve the lasagna with the lollo salad to the side with the dressing drizzled over the top.
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