This hearty and flavourful Lasagna brings together the richness of beef, cheddar cheese, and savory tomato sauce with the addition of mushrooms, grated carrot, zucchini, and lentils. With layers of tender lasagna noodles and creamy cheddar cheese sauce, it’s a delightful Italian-inspired dish that will please the whole family.
Jackie’s Budget Friendly Lasagna
This hearty and flavourful Lasagna brings together the richness of beef, cheddar cheese, and savory tomato sauce with the addition of mushrooms, grated carrot, zucchini, and lentils. With layers of tender lasagna noodles and creamy cheddar cheese sauce, it's a delightful Italian-inspired dish that will please the whole family.
Ingredients
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 500 g ground beef
- 500 g ground pork
- 100 g mushrooms sliced
- 1 carrot grated
- 1 zucchini grated
- 1/2 cup uncooked lentils
- 200 mls Red Wine optional
- 800 g canned diced tomatoes
- 1 jar tomato passata
- 2 tsp dried basil
- 1 bay leaf
- 2 tsp dried oregano
- Salt and pepper to taste
- 250 g lasagna noodles
- 300 g cheddar cheese grated
- 2 tbsp olive oil
- 800 ml full cream milk
- 60 g unsalted butter
- 60 g all-purpose flour
Instructions
- Preheat your oven to 180°C (356°F).
Meat Sauce:
- In a large saucepan, heat olive oil over medium heat. Add the chopped onions and cook until translucent, then add minced garlic and cook for another minute.
- Add the ground beef and pork to the pan and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the sliced mushrooms, grated carrot, grated zucchini, and uncooked lentils. Cook for a few minutes until the vegetables start to soften.
- Add the red wine and simmer and gently stir until it reduces by half.
- Pour in the canned diced tomatoes and tomato passata. Stir well to combine. Add herbs and season with salt and pepper.
- Bring the sauce to a simmer, then reduce the heat to low, Let it simmer for 3 to 4 hours, stirring occasionally. Add water as necessary to maintain the desired consistency.
Cheddar Cheese Sauce:
- In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a smooth paste (roux).
- Gradually pour in the full cream milk while whisking constantly to avoid lumps.
- Continue to whisk the sauce until it thickens and comes to a gentle boil.
- Stir in 200g of grated cheddar cheese until it melts and the sauce becomes smooth and creamy.
Lasagna Assembly:
- In a large baking dish, spread a thin layer of the meat sauce on the bottom.
- Place a layer of lasagna noodles over the sauce.
- Spread half of the remaining meat sauce over the noodles.
- Pour half of the cheddar cheese sauce over the meat sauce and spread it out.
- Sprinkle half of the grated cheddar cheese over the cheddar sauce layer.
- Repeat the layers starting with lasagna noodles until you run out of ingredients, finishing with a layer of cheddar cheese on top.
Baking:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden on top.
Serving:
- Let the lasagna rest for a few minutes before slicing and serving. Serve with a fresh green salad or garlic bread.
Video
Nutrition
Calories: 847kcalCarbohydrates: 50gProtein: 43gFat: 52gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 155mgSodium: 519mgPotassium: 1082mgFiber: 7gSugar: 10gVitamin A: 2183IUVitamin C: 17mgCalcium: 478mgIron: 5mg
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