G - Big Flavour Beef "Lasagne" bake (can also be done with penne)

Name: G - Big Flavour Beef "Lasagne" bake (can also be done with penne)
Cuisine: British, European
Ingredients: 12 gluten free lasagne sheets; or 250g penne, OR; 1 tbsp dried oregano; 15g balsamic vinegar; 2 beef stock cubes; 15g Henderson's Relish or Worcestershire sauce; 160g chestnut mushrooms; 200g cheddar cheese; 1 brown onion; 50g baby leaf salad; 1 tbsp minced garlic; 100g tomato paste; 1 large carrot; drizzle of olive oil; 550ml boiled water; black pepper; 60g butter; 60g gluten free flour; 600ml milk; Pinch of sugar; Salt; 2 tbsp olive oil; 500g beef mince

23 steps

Whether it’s fresh out the oven or tomorrow’s lunch, lasagne is always a firm family favourite. You'll add a splash of Henderson’s Relish to this comfort food classic for a flavourful twist! I have altered this one quite a bit because the original was pretty wonky. https://www.gousto.co.uk/cookbook/beef-recipes/big-flavour-beef-lasagne 45 mins Note: Can be made with lasagne OR penne (not both) Note: UK lasagne always seems to have a béchamel sauce. The amount called for looks like an absurd amount when you're making it, but it actually works out.

Updated at: Thu, 17 Aug 2023 14:04:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1575.6 kcal (79%)

Total Fat72.6 g (104%)

Carbs119.3 g (46%)

Sugars16.2 g (18%)

Protein53.2 g (106%)

Sodium1602.1 mg (80%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Step 2

Peel and finely chop the brown onion

Step 3

Top, tail, and finely dice the carrot

Step 4

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

Step 5

Once hot, add the chopped onion and carrot with a generous pinch of salt and cook for 4 min or until softened

Step 6

Boil half a kettle, then peel and finely chop (or grate) the garlic

Step 7

Once the onion and carrot have softened, add the beef mince to the pan and increase the heat to high

Step 8

Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

Step 9

Dissolve the beef stock mix, tomato paste, Henderson's Relish (or Worcestershire), dried oregano and a pinch of sugar in 550ml boiled water – this is your tomato stock.

Step 10

Grate the cheddar cheese

Step 11

Add the chopped garlic and cook for 30 secs

Step 12

Add the tomato stock with a generous grind of black pepper and cook for 5-7 min or until slightly thickened to a runny ragù-like consistency – this is your ragù.

Step 13

Meanwhile, melt 60g butter in a pot over a low-medium heat

Step 14

Once melted, add 60g flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux

Step 15

Add 600ml milk gradually and whisk for 5 min or until a smooth, thick sauce remains

Step 16

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

Step 17

If using lasagne sheets (if using penne, skip to 19): Layer some of the ragù over the bottom of an oven-proof dish, then top with 3 lasagne sheets

Step 18

lasagne sheets 2: 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)

Step 19

If using penne: pour uncooked penne into the ragù & mix together. Pour into the an oven-proof dish.

Step 20

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

Step 21

Combine the balsamic vinegar with 2 tbsp olive oil and a pinch of salt and pepper – this is your dressing

Step 22

Wash the baby leaf salad, then pat it dry with kitchen paper

Step 23

Serve the lasagne with the baby leaf to the side and the dressing drizzled over and enjoy!