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Three Cheese Lasagne

A community recipe by

Not tested or verified by Nigella.com

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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 tomato
  • 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 tomato
  • 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.

  • 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!
  • Tell us what you think