There’s nothing quite like a warm, comforting lasagna for dinner, especially as the weather starts to turn chilly. This recipe, dubbed the “easiest ever” by BBC Good Food, makes this Italian classic a breeze to prepare. It’s a fantastic way to feed a crowd or meal prep for the week, and with its simple ingredients and straightforward steps, you’ll have a homemade masterpiece ready in no time.
This recipe is great on its own or served alongside a simple green salad.
Here’s what you’ll need:
* 500g good quality lean minced beef
* Two garlic cloves, crushed
* Two tsp dried oregano or dried mixed herbs
* Two 250g packets ready-sliced white mushrooms
* 300-350g tub roasted vegetable sauce
* Three squirts of tomato ketchup
* One large egg
* 284ml carton double cream
* 175g extra-mature cheddar
* 9-12 sheets of fresh lasagne
* A whole nutmeg (though you don’t use it all)
* Fresh chives, optional
Let’s get cooking!
1.
Start by browning the meat:
Heat a large non-stick skillet over medium heat. Add half of the minced meat and cook for four or five minutes until it turns brown, using a wooden spoon to break up any clumps. Once browned, transfer it to a bowl. Repeat with the remaining raw mince, adding garlic and oregano to the pan this time. Combine both batches of browned mince in the pan.2.
Build the sauce:
Add the mushrooms and roasted vegetable sauce to the meat mixture, then add a generous squeeze of ketchup. Season with salt and black pepper to taste. Stir everything together, bring the mixture to a boil, then reduce the heat and simmer for 30-35 minutes, stirring every 10 minutes. The mushrooms will shrink during cooking, creating a delicious, saucy base.3.
Make the cheese sauce:
While the meat simmers, crack an egg into a large bowl and whisk it until the yolk and white are combined. Add the cream and grate about two-thirds of the cheddar into the bowl. Season with a good amount of black pepper and mix well.4.
Prepare the lasagna sheets:
Preheat the oven to 180°C (gas mark 4 or fan 160°C). Soak the lasagne sheets in boiling water for five minutes.5.
Assemble the lasagna:
Grab an oven-safe dish approximately 28-30cm x 22-23cm and 7.5cm deep. Spread a couple of spoonfuls of the meat sauce on the bottom, then layer three or four sheets of lasagna on top, overlapping them slightly as needed. Drizzle about two or three spoonfuls of cheese sauce over the lasagne.6.
Layer it up:
Add half of the remaining meat sauce, spreading it evenly to the edges. Layer with another three or four sheets of lasagna, followed by the rest of the meat sauce, spreading it out to the edges again. Finish with another layer of three or four sheets of lasagna.7.
Finish and bake:
Pour the remaining cheese sauce over the top, tilting the dish to help it spread to the edges. Press the corners of the pasta into the sauce so they’re fully covered. Grate the rest of the cheese over the top and sprinkle about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes, or until it’s bubbling and golden. Allow it to sit for five minutes before adding any desired toppings.Enjoy your homemade lasagna masterpiece! It’s the perfect comfort food for any occasion.
