Classic Beef Lasagna

with Spinach Side Salad

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Instructions

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1 Prep

Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and finely chop (or grate!) the carrot

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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. 

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3 Simmer

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

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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

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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.

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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 980 · Prot 61 · Carbs 70 · Fat 45

Ingredients

Number of people

Bolognese

Beef mince 12% 350 Grams
Red onion 1 Piece
Carrot 1 Piece
Olive oil 1 Tbsp
Garlic paste 10 Grams
Salt 1 Tsp
Dried oregano 2 Grams
Tomato paste 70 Grams
Tomato passata 200 Grams
Honey 15 Grams
Worcestershire sauce 15 Grams
Black pepper 1 Tsp
Beef stock cube 1 Pieces
Water 200 ML

Béchamel

Salted butter 20 Grams
All purpose flour 10 Grams
Full fat milk 200 ML
Grana padano, grated 60 Grams
Lasagna sheets 6 Pieces

Salad

Baby spinach 60 Grams
Balsamic vinegar 15 ML
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Worth the wait!

Cooking Time: 50 min

Cals 980 · Prot 61 · Carbs 70 · Fat 45

Instructions

photo

1 Prep

Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and finely chop (or grate!) the carrot

photo

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. 

photo

3 Simmer

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

photo

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

photo

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.

photo

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

Number of people

Bolognese

Beef mince 12% 350 Grams
Red onion 1 Piece
Carrot 1 Piece
Olive oil 1 Tbsp
Garlic paste 10 Grams
Salt 1 Tsp
Dried oregano 2 Grams
Tomato paste 70 Grams
Tomato passata 200 Grams
Honey 15 Grams
Worcestershire sauce 15 Grams
Black pepper 1 Tsp
Beef stock cube 1 Pieces
Water 200 ML

Béchamel

Salted butter 20 Grams
All purpose flour 10 Grams
Full fat milk 200 ML
Grana padano, grated 60 Grams
Lasagna sheets 6 Pieces

Salad

Baby spinach 60 Grams
Balsamic vinegar 15 ML
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
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