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Lasagne

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my version of Lasagne. I haven't given a recipe for the cheese sauce because, frankly, I mostly buy a tub of fresh 4 cheese pasta sauce out of sheer laziness!!

This is my version of Lasagne. I haven't given a recipe for the cheese sauce because, frankly, I mostly buy a tub of fresh 4 cheese pasta sauce out of sheer laziness!!

Ingredients

Serves: 4

Metric Cups
  • 500 grams minced beef
  • 1 onion
  • 2 cloves garlic (to taste)
  • 1 can tomato
  • 2 stock cubes
  • 2 teaspoons paprika
  • 1 pinch of curry powder
  • tomato puree
  • 1 tablespoon worcestershire sauce
  • red wine
  • 1 teaspoon oregano
  • 1 pinch of salt
  • 1 pinch of pepper
  • 17⅔ ounces ground beef
  • 1 onion
  • 2 cloves garlic (to taste)
  • 1 can tomato
  • 2 broth cubes
  • 2 teaspoons paprika
  • 1 pinch of curry powder
  • tomato puree
  • 1 tablespoon worcestershire sauce
  • red wine
  • 1 teaspoon oregano
  • 1 pinch of salt
  • 1 pinch of pepper

Method

Lasagne is a community recipe submitted by Monica and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Fry the mince until dry and golden and then remove to a plate.
  • Add a drop of olive oil and fry the onion for 10 minutes on a very low light (you can add a pinch of salt to stop them burning if you want to). Add the garlic and cook for a further 5 minutes.
  • Return the mince to the pan and mix together, add the Worcestershire sauce and red wine and bubble together for a moment or two. Add the crumbled oxo cubes and the spices and mix well, then add the tomato puree, the tinned tomatoes, the oregano, salt to taste and a good grinding of black pepper, stirring well after each addition. Leave to simmer on the lowest possible setting (use a heat diffuser if you have one) for a good 20 minutes before adding the mushrooms, then leave to cook for about 10 minutes longer. Taste and adjust seasoning if needed.
  • Layer up in your Lasagne dish in whatever way suits you, I always add a layer of torn basil leaves on top of the ragù before the pasta layer and top my final cheese sauce layer with freshly grated parmesan cheese.
  • Bake at 150 – 200 C for approx 30 minutes
  • Fry the mince until dry and golden and then remove to a plate.
  • Add a drop of olive oil and fry the onion for 10 minutes on a very low light (you can add a pinch of salt to stop them burning if you want to). Add the garlic and cook for a further 5 minutes.
  • Return the mince to the pan and mix together, add the Worcestershire sauce and red wine and bubble together for a moment or two. Add the crumbled oxo cubes and the spices and mix well, then add the tomato puree, the tinned tomatoes, the oregano, salt to taste and a good grinding of black pepper, stirring well after each addition. Leave to simmer on the lowest possible setting (use a heat diffuser if you have one) for a good 20 minutes before adding the mushrooms, then leave to cook for about 10 minutes longer. Taste and adjust seasoning if needed.
  • Layer up in your Lasagne dish in whatever way suits you, I always add a layer of torn basil leaves on top of the ragù before the pasta layer and top my final cheese sauce layer with freshly grated parmesan cheese.
  • Bake at 150 – 200 C for approx 30 minutes
  • Tell us what you think