Three Cheese Lasagne
A community recipe by deadcellsocietyNot tested or verified by Nigella.com
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Fry together the onions, bacon, 2 cloves of the garlic on a medium heat for 5 minutes until translucent. Add the beef, and fry until brown (about 7 minutes) To this, add the tin of tomatoes, Basil and Oregano and stir until combined. Leave to simmer for 15 minutes on a low to medium heat. Into a saucepan, pour the white sauce and the milk and bring up to a low heat. Stirring all the time, add the stilton and the brie until melted. Take off the heat To assemble the dish, start off as you would with a traditional lasagne, with the meat sauce, but before you add the pasta, add a layer of the sliced red peppers,sliced garlic cloves and the mixed mushrooms. Repeat process until all the ingredients are used. Top with the grated Mature Cheddar and sliced tomatoes, and place in a pre-heated oven 200 degrees, for 45 minutes until the top is bubbling and golden. Leave to rest for ten minutes before slicing and serving for the perfect portion!
Fry together the onions, bacon, 2 cloves of the garlic on a medium heat for 5 minutes until translucent. Add the beef, and fry until brown (about 7 minutes) To this, add the tin of tomatoes, Basil and Oregano and stir until combined. Leave to simmer for 15 minutes on a low to medium heat. Into a saucepan, pour the white sauce and the milk and bring up to a low heat. Stirring all the time, add the stilton and the brie until melted. Take off the heat To assemble the dish, start off as you would with a traditional lasagne, with the meat sauce, but before you add the pasta, add a layer of the sliced red bell peppers,sliced garlic cloves and the mixed mushrooms. Repeat process until all the ingredients are used. Top with the grated Mature Cheddar and sliced tomatoes, and place in a pre-heated oven 200 degrees, for 45 minutes until the top is bubbling and golden. Leave to rest for ten minutes before slicing and serving for the perfect portion!
Introduction
An interesting spin on the traditional Italian classic, using up what I had left in the fridge one afternoon and found it to be a winner with guests! It can be made for vegetarians too, just omit the beef and bacon!
An interesting spin on the traditional Italian classic, using up what I had left in the fridge one afternoon and found it to be a winner with guests! It can be made for vegetarians too, just omit the beef and bacon!
Ingredients
Serves: 6
Metric
Cups
For the Meat Sauce
- ⅔ kilogram minced beef (extra lean)
- 1 packet bacon lardons
- 1 red onion (finely diced)
- 4 cloves garlic
- 1 tin tomatoes
- 1 bunch fresh basil (chopped, a small bunch)
- 1 teaspoon oregano (fresh or dried)
- 3 large red peppers (sliced thinly)
- mushrooms (mixed, in a jar)
- 2 teaspoons olive oil
For the White Sauce
- white sauce (a jar)
- 250 grams stilton cheese
- 100 grams brie cheese
- ¼ litre milk
- salt
- pepper
For the Topping
- 2 large tomatoes (sliced)
- 200 grams extra mature cheddar (grated)
- lasagne sheets
For the Meat Sauce
- 1½ pounds ground beef (extra lean)
- 1 packet bacon lardons
- 1 red onion (finely diced)
- 4 cloves garlic
- 1 tin tomatoes
- 1 bunch fresh basil (chopped, a small bunch)
- 1 teaspoon oregano (fresh or dried)
- 3 large red bell peppers (sliced thinly)
- mushrooms (mixed, in a jar)
- 2 teaspoons olive oil
For the White Sauce
- white sauce (a jar)
- 8⅚ ounces stilton cheese
- 3½ ounces brie cheese
- ⅖ pint milk
- salt
- pepper
For the Topping
- 2 large tomatoes (sliced)
- 7 ounces extra mature cheddar (grated)
- lasagne sheets
Method
Three Cheese Lasagne is a community recipe submitted by deadcellsociety and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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