Classic Beef Lasagna

with Lollo Side Salad
Weekly classic
Worth the wait!
Cooking time: 60 min
Cals 1078 · Prot 67 · Carbs 83 · Fat 53
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Lean beef mince
350 Grams
Red onion
1 Piece
1 Piece
Garlic cloves
2 Piece
Olive oil
1 Tbsp
0.5 Tsp
Dried oregano
2 Grams
Tomato paste
70 Grams
Tomato passata
200 Grams
15 Grams
Worcestershire sauce
15 ML
Black pepper
0.5 Tsp
Beef stock cube
0.5 Piece
200 ML


Salted butter
20 Grams
Plain flour
20 Grams
Whole milk
200 ML
Grana padano
60 Grams
Lasagna sheets
6 Piece
Grated cheddar
60 Grams


Lollo salad mix
100 Grams
Olive oil
2 Tbsp
Balsamic vinegar
15 ML


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.
2 Fry
Heat a large pan over a medium heat with a drizzle of olive oil. Cook the onioncarrot and garlic with a pinch of salt 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. 
3 Simmer
Add the oreganotomato pastetomato passatahoneyWorcestershire saucepepperstock cube and measured water. 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 grana padano and season with salt and pepper
5 Bake
Pour half of the beef sauce over the bottom of an oven-proof dish. Top with half of the lasagna sheets (see pro tip). Repeat. Cover with the béchamel, top with the grated cheddar and bake for 25-30 min or until the pasta is cooked.
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.
Tips for fussy eaters
Save the salad for the grown-ups!
Pro tip
You may need to layer the sauce and lasagna sheets differently depending on the size of your dish.

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