Beef Lasagne with Bechamel Sauce and Salad

Beef Lasagne with Bechamel Sauce and Salad

Ready in 55 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 21, 2016.
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A classic lasagne dish with a super creamy bechamel sauce.

Ingredients

BEEF LASAGNE

  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 1 carrot, grated
  • 600g beef mince
  • 3 teaspoons Classic beef lasagne herb mix
  • 70g tomato paste
  • 1 carton chopped tomatoes
  • 1/2 cup red wine or beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon balsamic vinegar

BÉCHAMEL SAUCE

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup grated Edam cheese
  • 1/4 teaspoon salt

TO ASSEMBLE

  • 1/2 bag baby spinach leaves
  • 1 Lebanese cucumber
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons vinegar (e.g. white wine, red wine)

Steps

  1. oven to 200°C. Grease a baking dish (approx. 20 x 30cm)
  2. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion, garlic and carrot for 3 minutes until soft. Add mince and lasagne herb mix and cook for about 4 minutes, breaking up with a wooden spoon, until cooked. Add all remaining beef lasagne ingredients and simmer for 8–10 minutes. Season.
  3. Melt butter in a pot on medium heat. Once melted, add flour and whisk for about 1 minute until lightly golden. Add milk and whisk until sauce is smooth and thick, 2–3 minutes. Remove from heat then add cheese, salt, season with pepper and stir until smooth and cheese has melted.
  4. Spread ¼ of the beef lasagne mix to cover base of baking dish. Top with lasagne sheets in a single layer to cover snugly, cut to fit if needed. Spoon over another ¼ of the beef lasagne mix. Repeat with two more layers of lasagne sheets and beef lasagne mix, finishing with beef lasagne mix.
  5. Evenly pour over béchamel sauce, sprinkle over second measure of cheese and bake for about 20 minutes, or until cheese is golden and pasta is just tender. Set aside to rest for 5–10 minutes.
  6. While lasagne is cooking, prepare the salad. Roughly chop spinach leaves; quarter cucumber lengthways then slice 1cm. Add both to a bowl and toss with vinegar and oil. Season to taste with salt and pepper.
  7. Divide beef lasagne between plates and serve salad on the side

Nutritional Information

Energy 2419 kj
578 kcal
Protein 43.2g
Carbohydrate 39.4g
Fat 25.5g