Whether it's fresh out the oven or tomorrow's lunch, lasagne is a firm family favourite. We add Henderson's Relish to this comfort food classic for a flavourful Gousto twist!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.1 g||4.5 g|
|Protein||11.4 g||45 g|
|Salt||0.82 g||3.23 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely chop the brown onion[s]
Top, tail, and finely dice the carrot[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion and carrot with a generous pinch of salt and cook for 4 min or until softened
Boil a kettle, then peel and finely chop (or grate) the garlic
Once the onion and carrot have softened, add the beef mince to the pan and increase the heat to high
Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go
Dissolve the Kallo beef stock cube[s], tomato paste, Henderson's Relish, dried oregano and a pinch of sugar in 250ml [450ml] boiled water – this is your tomato stock
Grate the cheddar cheese
Once the beef is browned, tear the chestnut mushrooms into the pan with your hands
Add the chopped garlic and cook for 30 secs
Add the tomato stock with a generous grind of black pepper and cook for 5-7 min or until thickened to a ragù-like consistency – this is your ragù
Meanwhile, melt 30g [60g] butter in a pot over a medium heat
Once melted, add 30g [60g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux
Add 350ml [700ml] milk gradually and whisk for 5 min or until a smooth, thick sauce remains
Remove from the heat, season with salt and pepper and stir through half the cheese – this is your béchamel
Layer some of the ragù over the bottom of an oven-proof dish, then top with 3 lasagne sheets
Repeat this process until you end up with a final layer of lasagne sheets (you may need to layer differently depending on the size of your dish)
Cover with the béchamel, top with the remaining grated cheese and cook in the oven for 25-30 min or until the pasta is cooked
Combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing
Serve the lasagne with the baby leaf salad to the side and the dressing drizzled over and enjoy!
Loved this recipe? Us too! That’s why it’s one of our Everyday Favourites, available every week.