Lasagne Con Carne With Creamy Bechamel Sauce
- Meat
- Italian
- Contains Dairy
- Beef
A delectable layering of pasta, rich meat sauce, and creamy bechamel that brings Italian flavors right to your plate.
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Nutrition Per Serving
- Calories 959
- Carbs 76.9g
- Fat 54.1g
- Fibre 6g
- Protein 44.6g
- Sugar 19.5g
Reviews
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Step 1
Preheat your oven to 180 degrees. In a large pan, heat the olive oil over medium heat. Add the finely chopped brown onion, garlic, finely chopped celery, and finely grated carrot. Cook until the vegetables are soft, about 5 minutes.
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Step 2
Increase the heat to high and add the beef mince to the pan. Cook until browned, breaking it apart with a spoon. Stir in the tomato paste and cook for another 2 minutes.
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Step 3
Add the chopped tomatoes and crumbled beef stock cube to the pan. Bring to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally. Season with salt and pepper to taste.
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Step 4
While the sauce simmers, make the bechamel sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to low. Cook, stirring constantly, until the sauce thickens. Season with nutmeg, salt, and pepper.
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Step 5
In a lasagne dish, spread a layer of the meat sauce. Cover with lasagne sheets. Spread a layer of bechamel sauce over the sheets, then sprinkle with a mix of grated parmesan and cheddar cheese. Repeat the layers, ending with a layer of bechamel and cheese on top.
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Step 6
Bake in the preheated oven for 30 minutes, or until the top is golden and bubbling. Let stand for a few minutes before serving. Garnish with coarsely chopped fresh basil.
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Reviews
Aaron Wolfe Verified
Amanda Edmunds Verified
This was the best Lasagna I have ever made, the taste was amazing, Enough left over for Lunch today. 10/10 for this one