The Best Traditional Easy Lasagne Recipe
Lasagne has to be one of my favourite things to eat. This recipe is the classic retro lasagne recipe made with minced beef. Making lasagne does take time, but it is well worth it. My advice is to meal prep, make a big batch and freeze them so when you’ve had a busy day at work, take it out of the freezer and place it in the oven to reheat.
WHAT PASTA TO USE FOR LASAGNE?
Green or white pre-cooked dried lasagne sheets are used for the traditional retro recipe, but you can use whatever you like. You can use fresh pasta if you like to make it yourself. We have used freshly made pasta, and it’s even tastier, but keep in mind you will be in the kitchen for longer. I get my husband to make the pasta whilst I make the white sauce.
HOW MANY LAYERS SHOULD A LASAGNE BE?
About 3 layers. Traditionally the meat first, sauce, then the pasta and repeat. Finish with the white sauce on top and grated cheese.
DO YOU PUT WHITE SAUCE IN EVERY LAYER?
Yes, I do and finish with the white sauce on top.
CAN YOU FREEZE HOMEMADE LASAGNE?
Of course! Wait until the lasagne has completely cooled and freeze in foil containers. I always use the foil trays with lids as they are easier to stack in the freezer, and you can bin them when finished, which means fewer dishes to wash! Plus, you can write on top, so you know what’s inside. They’re always handy to have in the cupboard, so make sure you got plenty in stock.
HOW LONG DOES LASAGNE KEEP IN THE FRIDGE?
Up to 5 days if well covered.
WHAT SIDE DISH CAN YOU HAVE WITH LASAGNE?
I find you don’t need a lot with lasagne as it’s quite filling. Just add a few salad leaves or try my Kalette Coleslaw recipe to go on the side.
WHAT CAN I USE INSTEAD OF BEEF?
You can use anything you like. Add more vegetables to make it vegetarian, or use soya mince and change the cheese to dairy-free to make it vegan.
To give it a bit of spice, add my chilli con Carne recipe, delicious!!
Classic Lasagne Recipe
Ingredients Â
- Green or white lasagne sheets
- 350 g Minced Beef
- 1 sml Onion
- 1 Celery Stick
- 1 Carrot
- 400 g Chopped tomatoes
- 120 g Grated Hard Cheese
- Salt and Pepper
- Olive Oil
- Tomato sauce or ketchup (optional)
WHITE SAUCE
- 1 tbsp Butter
- 1 tbsp Self-Raising Flour
- 1 pint Milk
- 200 g Grated Cheese
InstructionsÂ
- Finely chop the vegetables. Heat the oil in the frying pan and fry the onions until soft and add the beef. Add the vegetables, tomatoes and salt and pepper.
- Meanwhile make the sauce by melting butter then add the flour and using a hand metal whisk mix together and gradually add the milk until it thickens. Add the grated cheese.
- If you want ot presoak the lasagne sheets you can by putting in boiling water for a few minutes. Then lay them out on linen sheets. I usually don't bother and put straight on to the dish and still works well.
- Place the meat in your lasagne dish and top with white sauce. Place the lasagne sheet evenly on top and repeat with final topping as the white sauce.
- Add tomato sauce or ketchup (OPTIONAL). Sprinkle with cheese and place in oven at 180°c for 40 minutes or until lasagne is cooked through.
Nutrition
