Rich Open Beef Lasagne With Basil

Rich Open Beef Lasagne With Basil

Rating
4.50rating out of 5

(3328 reviews from our customers)

Prep Time

20 min

Cuisine

Italian

Use within

4-5 days

This method for creating an ‘open’ lasagne celebrates all the joy of rich beef lasagne, minus the hours of oven time. You simply layer the cooked beef ragu and pasta sheets onto your plates, sprinkling with cheese and basil as you go. We like to think of it as lazy lasagne!

Prep Time

20 min

Cuisine

Italian

Use within

4-5 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
lasagne verdi sheets
6 lasagne verdi sheets †
Carrot
100g carrots
garlic-clove
1 garlic clove
beef stock cube (new5/18)
1 beef stock cube †
basil 3.18
10g fresh basil
tomato paste 3.18
2 tbsp rich tomato paste †
British beef mince 2
300g British beef mince
chestnut-mushrooms
80g chestnut mushrooms
Cheddar-cheese
40g Irish mature cheddar †
Balsamic-vinegar
1 tbsp Italian balsamic vinegar †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 6 lasagne sheets<span class="strong">†</span>
  • 1 carrot
  • 1 garlic clove
  • 1 beef stock cube<span class="strong">†</span>
  • 10g basil
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 250g British beef mince
  • 80g chestnut mushrooms
  • 40g mature cheddar<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 779 kJ
186 kcal
2547 kJ
607 kcal
Fat
of which saturates
4.6 g
2.3 g
15 g
7.6 g
Carbohydrate
of which sugars
14.7 g
2.4 g
48.1 g
7.7 g
Fibre 0.6 g 2.1 g
Protein 12.3 g 40.1 g
Salt 0.98 g 3.2 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
6 lasagne sheets
durum wheat (gluten), may contain egg
1 carrot
1 garlic clove
1 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).
10g basil
2 tbsp tomato paste
tomatoes (sulphites)
250g British beef mince
80g chestnut mushrooms
40g mature cheddar
pasteurised cows milk, salt, starter culture, vegetarian rennet
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
Allergens
  • Allergens highlighted by † (wheat, egg, celery, sulphites, milk)

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 Rich Open Beef Lasagne With Basil

Boil a kettle and add the boiled water to a pot with a pinch of salt 

Add the lasagne verdi sheets, one at a time, with a drizzle of olive oil between each one (this stops them sticking together)

Cook for 12 min or until they have softened 

2 Rich Open Beef Lasagne With Basil

Meanwhile, peel and finely chop (or grate) the garlic 

Peel and chop the carrot[s] finely

3 Rich Open Beef Lasagne With Basil

Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp olive oil over a high heat

Once hot, add the chopped carrot and cook for 30 sec 

Add the beef mince, break it up with a wooden spoon and cook for a further 30 sec

Add the chopped garlic and cook for a further 3 min, or until the meat is no longer pink

4 Rich Open Beef Lasagne With Basil

Crumble the beef stock cube[s] into the beef mince

Add the tomato paste, 1/2 tsp [1 tsp] sugar and the balsamic vinegar

Reduce the heat to medium and cook for a further 4 min 

Meanwhile, chop the chestnut mushrooms into quarters

5 Rich Open Beef Lasagne With Basil

Add approx. 200ml [400ml] of the starchy pasta water (that your lasagne sheets are cooking in) to the mince

Add the chopped mushrooms

Cook for a further 5 min or until the mushrooms are tender and the sauce has thickened

Season with salt and pepper – this is your ragu

6 Rich Open Beef Lasagne With Basil

Chop (or tear) the basil finely, including the stalks

Grate the cheddar cheese

7 Rich Open Beef Lasagne With Basil

Check the lasagne verdi sheets are cooked

Once cooked, drain and return them to the pot with a little starchy pasta water (this prevents them from sticking together)

8

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To serve, place a lasagne sheet on each plate and spoon over some of the ragu

Sprinkle some grated cheese and chopped basil over, then repeat with the remaining lasagne sheets

Enjoy!

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