Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and finely chop (or grate!) the carrot.
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.
Add the oregano, tomato paste, tomato passata, honey, Worcestershire sauce, pepper, stock cube and water. Simmer for 5 min.
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.
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.
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.
Save the salad for the grown-ups!
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 1255 · Prot 69 · Carbs 140 · Fat 47
Worth the wait!
Cooking Time: 50 min
Cals 1255 · Prot 69 · Carbs 140 · Fat 47
Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and finely chop (or grate!) the carrot.
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.
Add the oregano, tomato paste, tomato passata, honey, Worcestershire sauce, pepper, stock cube and water. Simmer for 5 min.
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.
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.
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.
Save the salad for the grown-ups!
You may need to layer the sauce and lasagna sheets differently depending on the size of your dish.
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