Classic Beef Lasagna
with Spinach Side Salad
Instructions
1 Prep
Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and finely chop (or grate!) the carrot.
2 Sweat
Heat a large pan over a medium-low heat with a drizzle of olive oil. Cook the onion, carrot and garlic paste 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 oregano, tomato paste, tomato passata, honey, Worcestershire sauce, pepper, stock cube and water. Simmer for 5 min.
4 Make Béchamel
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 half 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 remaining grana padano and bake for 25-30 min or until the pasta is cooked.
6 Prep salad
Meanwhile, wash the spinach. Whisk together the balsamic vinegar and olive oil. Season with salt and pepper - this is your dressing. Serve the lasagna with the spinach 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.
Worth the wait!
Cooking Time: 50 min
Cals 963 · Prot 60 · Carbs 82 · Fat 45
Ingredients
Bolognese
Béchamel
Salad
Worth the wait!
Cooking Time: 50 min
Cals 963 · Prot 60 · Carbs 82 · Fat 45
Instructions
1 Prep
Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and finely chop (or grate!) the carrot.
2 Sweat
Heat a large pan over a medium-low heat with a drizzle of olive oil. Cook the onion, carrot and garlic paste 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 oregano, tomato paste, tomato passata, honey, Worcestershire sauce, pepper, stock cube and water. Simmer for 5 min.
4 Make Béchamel
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 half 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 remaining grana padano and bake for 25-30 min or until the pasta is cooked.
6 Prep salad
Meanwhile, wash the spinach. Whisk together the balsamic vinegar and olive oil. Season with salt and pepper - this is your dressing. Serve the lasagna with the spinach 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.
Ingredients
Bolognese
Béchamel
Salad
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