Lasagne – Delicious in every mouthful, easy to make beef lasagne

This cheesy, meaty and juicy lasagne is a real winner when it comes to feed a crowd.  Just one-pot dish with meat, an assortment of veggies, layers of pasta  topped with lots of  cheese, could be the most satisfying meal for your family or to feed a party of guests.

Rather than making the sauce from scratch, I opted for my favourite Loyds Grossman pasta sauce as it fulfils all the needs of a juicy sauce that enhances the flavours to satisfy everyone’s taste buds.

So, precisely this is not  the traditional way of making lasagne, but, it is rather a quick fix, but insanely delicious.

I usually make the pasta-filling, the day before so that it tastes even better, in addition to the  whole process becoming much more easier.   Also, make a list of ingredients and buy everything from a supermarket and keep ready, in order not to run to the shops in the midst of making it.

So, let’s start.

Gather all these necessary ingredients:

Lasagne sheets	1 packet
Dolmio lasagne creamy white sauce	1 bottle
Loyd Grossman tomato and chili pasta sauce	1 bottle
Good quality minced lean beef or minced chicken	500 g
Onion	1 large
Carrots	4 large
Baby spinach	5 handfuls
Garlic	5 cloves
Soy sauce – dark	1 tbsp
Bell peppers (red, green, yellow) – 1 from each colour
Tomato ketch-up and Mayonnaise	2 tbsp each
Salt	1/2 tsp
Parmesan Cheese grated
Mozzarella cheese grated

Lasagne dish – Oven proof – from Amazon

Boil and keep the Lasagne sheets ready;

• Fill a large pan with water and add a few drops of oil and a few pinches of salt into it
• Boil the water rapidly under high flame
• Arrange lasagna sheets upright around the pan as shown in the picture, lower the flame to medium

• They will slide down slowly while boiling away
• Boil them for 10-15 mins until tender and remove gently and run cold water on them
• Leave to cool being careful not let them stick to each other

Let’s make the meat filling now:

• Into a large wok, pour 2 tbsp of olive oil
• Fry the chopped onion and garlic
• Drop carrots and beans. (Cut carrots into thin rounds and then into quarters.   Stir fry until tender
• Add three bell peppers cut into squares and stir fry

• Add soy sauce
• Add salt and pepper powder to taste
• Push all the veggies into a side of the wok and add meat. Brown the meet
  
• Stir fry under medium flame.  Do not close the lid
• Now add the Loyd pasta sauce

• Bring veggies and meet together and stir fry a few more minutes
• Finally add the spinach and stir fry until the sauce is properly cooked. Adjust taste at this point
• Keep to cool

Now pre – heat the oven to 180 C.

Let’s start the fun part of layering the lasagne sheets.

• Get a wide Pyrex dish / oven proof baking dish / best choice is a typical lasagne dish
• Spread a layer of meat first
• Then lay lasagna sheets neatly on top to cover the meat. Do not overlap the sheets

• Next, pour a layer of  Dolmio white sauce on top of lasagna sheets
• Spread a handful of chedder cheese on the top
• Another layer of meat goes next
• A layer of Lasagna sheets on top
• Again pour a layer of white sauce and top with cheese
• Keep repeating the same until the layers come to the brim of the dish.
• Now, toss a lot of Parmesan cheese on top
• Finally, sprinkle Mozzarella cheese liberally
• Stick it in the oven and bake for 30-45 mins
• After 30 min sneek a peek. If the top has turned into a tempting golden brown, take the dish out
• Let the dish sit for 10 mins before start serving

• Cut into squares and dip a spatula to gently lift the pieces up on to plates
• Serve warm with garlic bread or on its own
• Delicious!