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
Use within
3-4 days
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*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.
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
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 slicedshallot with a generous pinch of salt and cook for 4 min or until softened
2
Meanwhile, top, tail, peel and finely dice the carrot[s]
Peel and finely chop (or grate) the garlic
Boil a kettle
3
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
Meanwhile, crumble thechestnut 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
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
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
Layer someof 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
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