A lasagne to trump all others! You can’t beat the classics: lasagne sheets are layered with tomato passata, rich beef mince and a creamy béchamel sauce. Topped with plenty of cheese for melting purposes and sprinkled with fresh basil, this dish is a classic for a reason!
Classic Beef Lasagne
Classic Beef Lasagne
with beef mince, béchamel sauce & fresh basil
Hands on Time: 15 - 35 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Beef
- Cake Flour
- Free-Range Beef Mince
- Fresh Basil
- Fresh Milk
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese Mix
- Lasagne Sheets
- NOMU Italian Rub
- Red Wine Vinegar
- Salad Leaves
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
MINCE MAYHEM
Preheat the oven to 200°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the passata and cook for 2-5 minutes or until slightly reduced and thickened, stirring occasionally. Remove from the pan on completion. Season to taste.
QUICK BÉCHAMEL
Return the pan, wiped down if necessary, to a medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
ALL TOGETHER
Place a ⅓ of the saucy mince in the bottom of a small ovenproof dish. Top with ⅓ of the lasagne sheets and ⅓ of the béchamel sauce. Repeat with the remaining mince, lasagne sheets and béchamel to create two more layers. Sprinkle over the grated cheese and bake in the hot oven for 10-12 minutes until the lasagne is bubbling and the cheese is starting to brown.
SALAD GREENS
In a bowl, toss the rinsed salad leaves with the red wine vinegar, a drizzle of oil, and some seasoning.
A FEAST!
Serve up a generous helping of the lavish lasagne. Sprinkle over the torn basil. Serve the dressed green leaves on the side – the way the Italians do!
IN CASE YOU MISSED IT…
UCOOK has a delicious range of frozen meals, including a Lasagne alla Bolognese. If you haven’t already, give it a try!
Free-range Beef Mince - 150g
Garlic Clove - 1
NOMU Italian Rub - 5ml
Tomato Passata - 125ml
Cake Flour - 40ml
Fresh Milk - 125ml
Lasagne Sheets - 125g
Grated Mozzarella & Cheddar Cheese Mix - 80g
Salad Leaves - 40g
Red Wine Vinegar - 10ml
Fresh Basil - 3g
MINCE MAYHEM
Preheat the oven to 200°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the passata and cook for 2-5 minutes or until slightly reduced and thickened, stirring occasionally. Remove from the pan on completion. Season to taste.
QUICK BÉCHAMEL
Return the pan, wiped down if necessary, to a medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
ALL TOGETHER
Place a ⅓ of the saucy mince in the bottom of a small ovenproof dish. Top with ⅓ of the lasagne sheets and ⅓ of the béchamel sauce. Repeat with the remaining mince, lasagne sheets and béchamel to create two more layers. Sprinkle over the grated cheese and bake in the hot oven for 10-12 minutes until the lasagne is bubbling and the cheese is starting to brown.
SALAD GREENS
In a bowl, toss the rinsed salad leaves with the red wine vinegar, a drizzle of oil, and some seasoning.
A FEAST!
Serve up a generous helping of the lavish lasagne. Sprinkle over the torn basil. Serve the dressed green leaves on the side – the way the Italians do!
IN CASE YOU MISSED IT...
UCOOK has a delicious range of frozen meals, including a Lasagne alla Bolognese. If you haven’t already, give it a try!
Free-range Beef Mince - 300g
Garlic Cloves - 2
NOMU Italian Rub - 10ml
Tomato Passata - 250ml
Cake Flour - 85ml
Fresh Milk - 250ml
Lasagne Sheets - 250g
Grated Mozzarella & Cheddar Cheese Mix - 160g
Salad Leaves - 80g
Red Wine Vinegar - 20ml
Fresh Basil - 5g
MINCE MAYHEM
Preheat the oven to 200°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the passata and cook for 2-5 minutes or until slightly reduced and thickened, stirring occasionally. Remove from the pan on completion. Season to taste.
QUICK BÉCHAMEL
Return the pan, wiped down if necessary, to a medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
ALL TOGETHER
Place a ⅓ of the saucy mince in the bottom of an ovenproof dish. Top with ⅓ of the lasagne sheets and ⅓ of the béchamel sauce. Repeat with the remaining mince, lasagne sheets and béchamel to create two more layers. Sprinkle over the grated cheese and bake in the hot oven for 12-15 minutes until the lasagne is bubbling and the cheese is starting to brown.
SALAD GREENS
In a bowl, toss the rinsed salad leaves with the red wine vinegar, a drizzle of oil, and some seasoning.
A FEAST!
Serve up a generous helping of the lavish lasagne. Sprinkle over the torn basil. Serve the dressed green leaves on the side – the way the Italians do!
IN CASE YOU MISSED IT...
UCOOK has a delicious range of frozen meals, including a Lasagne alla Bolognese. If you haven’t already, give it a try!
Free-range Beef Mince - 450g
Garlic Cloves - 3
NOMU Italian Rub - 15ml
Tomato Passata - 375ml
Cake Flour - 125ml
Fresh Milk - 375ml
Lasagne Sheets - 375g
Grated Mozzarella & Cheddar Cheese Mix - 240g
Salad Leaves - 120g
Red Wine Vinegar - 30ml
Fresh Basil - 8g
MINCE MAYHEM
Preheat the oven to 200°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the passata and cook for 2-5 minutes or until slightly reduced and thickened, stirring occasionally. Remove from the pan on completion. Season to taste.
QUICK BÉCHAMEL
Return the pan, wiped down if necessary, to a medium heat with 100g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
ALL TOGETHER
Place a ⅓ of the saucy mince in the bottom of an ovenproof dish. Top with ⅓ of the lasagne sheets and ⅓ of the béchamel sauce. Repeat with the remaining mince, lasagne sheets and béchamel to create two more layers. Sprinkle over the grated cheese and bake in the hot oven for 12-15 minutes until the lasagne is bubbling and the cheese is starting to brown.
SALAD GREENS
In a bowl, toss the rinsed salad leaves with the red wine vinegar, a drizzle of oil, and some seasoning.
A FEAST!
Serve up a generous helping of the lavish lasagne. Sprinkle over the torn basil. Serve the dressed green leaves on the side – the way the Italians do!
IN CASE YOU MISSED IT...
UCOOK has a delicious range of frozen meals, including a Lasagne alla Bolognese. If you haven’t already, give it a try!
Free-range Beef Mince - 600g
Garlic Cloves - 4
NOMU Italian Rub - 20ml
Tomato Passata - 500ml
Cake Flour - 160ml
Fresh Milk - 500ml
Lasagne Sheets - 500g
Grated Mozzarella & Cheddar Cheese Mix - 320g
Salad Leaves - 160g
Red Wine Vinegar - 40ml
Fresh Basil - 10g
Frequently Asked Questions
What is the preparation time for Classic Beef Lasagne?
The preparation time for Classic Beef Lasagne with beef mince, béchamel sauce & fresh basil is between 15 and 35 minutes.
What is the total time required to make Classic Beef Lasagne with beef mince, béchamel sauce & fresh basil?
The total time required to make Classic Beef Lasagne with beef mince, béchamel sauce & fresh basil is between 40 and 65 minutes.
How many servings does Classic Beef Lasagne provide?
4 servings
What are the main ingredients in Classic Beef Lasagne?
Beef, Cake Flour, Free-Range Beef Mince, Fresh Basil, Fresh Milk, Garlic Clove, Garlic Cloves, Grated Mozzarella & Cheddar Cheese Mix, Lasagne Sheets, NOMU Italian Rub, Red Wine Vinegar, Salad Leaves, Tomato Passata
What is the nutritional information of Classic Beef Lasagne?
Calories: 1268, Carbs: 113 grams, Fat: grams, Protein: 68.6 grams, Sugar: 16.5 grams, Salt: 954 grams
How do I prepare Classic Beef Lasagne?
IN CASE YOU MISSED IT...: UCOOK has a delicious range of frozen meals, including a Lasagne alla Bolognese. If you haven’t already, give it a try! SALAD GREENS: In a bowl, toss the rinsed salad leaves with the red wine vinegar, a drizzle of oil, and some seasoning. A FEAST!: Serve up a generous helping of the lavish lasagne. Sprinkle over the torn basil. Serve the dressed green leaves on the side – the way the Italians do! QUICK BÉCHAMEL: Return the pan, wiped down if necessary, to a medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste. MINCE MAYHEM: Preheat the oven to 200°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the passata and cook for 2-5 minutes or until slightly reduced and thickened, stirring occasionally. Remove from the pan on completion. Season to taste. ALL TOGETHER: Place a ⅓ of the saucy mince in the bottom of a small ovenproof dish. Top with ⅓ of the lasagne sheets and ⅓ of the béchamel sauce. Repeat with the remaining mince, lasagne sheets and béchamel to create two more layers. Sprinkle over the grated cheese and bake in the hot oven for 10-12 minutes until the lasagne is bubbling and the cheese is starting to brown.
What should be prepared from my kitchen to make Classic Beef Lasagne?
Beef, Cake Flour, Free-Range Beef Mince, Fresh Basil, Fresh Milk, Garlic Clove, Garlic Cloves, Grated Mozzarella & Cheddar Cheese Mix, Lasagne Sheets, NOMU Italian Rub, Red Wine Vinegar, Salad Leaves, Tomato Passata
How many calories does Classic Beef Lasagne have?
1268 calories
How much fat content does Classic Beef Lasagne have?
grams
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