We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

Classic Beef Lasagne, Red Gem Salad

Classic Beef Lasagne, Red Gem Salad

Rating
4.5rating out of 5

(4244 reviews from our customers)

Prep Time

50 min

Cuisine

Italian

Everyone needs a lasagne recipe in their repertoire, and if you'll allow us to boast a little, we think our version of the classic is pretty much perfect. You'll layer rich beef ragù & cheesy béchamel sauce between lasagne sheets before baking till bubbling and golden. Serve with a fresh red gem wedge salad.

Prep Time

50 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
Wholewheat-lasagne-sheets
6 lasagne sheets †
garlic-clove
3 garlic cloves
tomato paste 3.18
2 tbsp tomato paste †
Cheddar-cheese
80g mature cheddar †
Hendersons-relish
1 tbsp Henderson's Relish
dried-oregano
1 tbsp dried oregano
Red gem lettuce
1 red gem lettuce
Carrot
1 carrot
beef stock cube (new5/18)
1 beef stock cube †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
chestnut-mushrooms
80g chestnut mushrooms
British beef mince 2
250g British beef mince
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 6 lasagne sheets<span class="strong">†</span>
  • 1 garlic clove
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 tbsp Henderson's Relish
  • 1 tbsp dried oregano
  • 1 red gem lettuce
  • 1 carrot
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 80g chestnut mushrooms
  • 250g British beef mince
Typical Values per 100g per serving
Energy 753 kJ
179 kcal
2893 kJ
689 kcal
Fat
of which saturates
8.8 g
4.8 g
34 g
18.3 g
Carbohydrate
of which sugars
13.3 g
2.4 g
51.2 g
9.2 g
Fibre 0.9 g 3.4 g
Protein 11.8 g 45.2 g
Salt 0.88 g 3.36 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
6 lasagne sheets
durum wheat (gluten), may contain egg
1 garlic clove
garlic
2 tbsp tomato paste
tomatoes (sulphites)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 tbsp Henderson's Relish
water, spirit vinegar, sugar, colour-caramel, syrup, salt, tamarinds, acetic acid, cayenne pepper, cloves, saccharin, galic oil, tragacanth & isopropyl alcohol
1 tbsp dried oregano
dried oregano
1 red gem lettuce
red gem lettuce
1 carrot
carrot
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
80g chestnut mushrooms
chestnut mushrooms
250g British beef mince
beef (100%)
Allergens
  • Allergens highlighted by † (gluten, sulphites, milk, celery)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Classic Beef Lasagne

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Peel and finely slice the shallot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced shallot with a generous pinch of salt and cook for 4 min or until softened

2 Classic Beef Lasagne

Meanwhile, top, tail, peel and finely dice the carrot[s]

Peel and finely chop (or grate) the garlic 

Boil a kettle

3 Classic Beef Lasagne

Once softened, add the beef mince to the shallot, breaking it up with a wooden spoon as you go

Increase the heat to high and cook for 4 min or until browned and caramelised

 

4 Classic Beef Lasagne

Meanwhile, crumble the chestnut mushrooms into bite-sized pieces using your hands

Dissolve the beef stock cube[s], tomato paste, Henderson's Relish, dried oregano and a pinch of sugar in 300ml [600ml] boiled water – this is your tomato stock

Grate the cheddar cheese 

 

5 Classic Beef Lasagne

Once caramelised, add the diced carrot to the pan and cook for 2 min

Add the crumbled mushrooms and chopped garlic and cook for 1 min 

Add the tomato stock and cook for 5 min or until thickened to a ragù-like consistency

6 Classic Beef Lasagne

Meanwhile, melt 30g [60g] butter in a pot over a medium heat

Once melted, add 30g [60g] flour & stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Add 350ml [700ml] milk gradually & whisk for 5-8 min or until a smooth, thick sauce remains

Remove from the heat, season with salt & pepper and stir through the cheese – this is your béchamel

7 Classic Beef Lasagne

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 

Tip: you may need to layer differently depending on the size of your dish!

Top with the béchamel, ensuring all of the pasta is covered and cook in the oven for 30-35 min or until the pasta is cooked

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Meanwhile, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing

Wash, then chop the red gem in half, lengthways

Serve the cooked lasagne with the red gem on the side, drizzle with the dressing and enjoy!

Share this recipe