 Lasagne Serves 4
Prep time: 25 minutes
Cooking time: 1 hr 25 minutes |  | | | Meat Sauce
2 OXO Beef Cubes
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
Family Pack Minced Beef (enough to serve 4)
a few mushrooms, chopped
2 large tins chopped tomatoes
4 tbsp of tomato paste or tomato ketchup
1 tsp dried mixed herbs
Cheese Sauce
2 generous knobs of butter
2½ tbsp plain flour
600ml (1 pint) milk
120g (4oz) mature cheese, grated
200g packet instant lasagne pasta sheets
120g (4oz) fresh parmesan, mature cheese, grated |
- Heat oil in pan, add onion and garlic. Cook, stirring, until onion is soft.
- Add mince and cook until it starts to brown.
- Then crumble in 2 OXO Beef Cubes. Cook until OXO is stirred in and the mince is a rich brown colour.
- Stir in mushrooms, tomatoes, tomato paste (or ketchup) and herbs. Bring to the boil and simmer for 25 minutes uncovered or until sauce has thickened. Stir occasionally.
- Meanwhile melt butter in a pan and add flour. Stir over heat until mixture is dry and grainy.
- Remove from heat, then gradually add in milk whilst stirring. Return to heat and stir until sauce boils and thickens.
- Remove from heat and stir in cheese.
- Spread a third of the meat sauce over the base of 4 individual small ovenproof dishes.
- Top with a third of the pasta sheets and then a third of the cheese sauce.
- Continue this layering ending with a layer of cheese sauce.
- Sprinkle with parmesan cheese, bake uncovered in a preheated oven for about I hour or until the pasta is tender.
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