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:

Napolina Lasagna sheets	1 packet
Dolmio lasagna creamy white sauce	1 bottle
Loyd Grossman tomato and chili pasta sauce	1 bottle
Good quality minced lean beef	500 g
Onion	1 large
Carrots	2 large
Green beans	a handful
Baby spinach	3 handfuls
Garlic	5 cloves
Fish sauce	1 tbsp
Soy sauce – dark	1 tbsp
Bell peppers (red, green, yellow)	1 from each colour
Tomato ketch-up and Mayonnaise	2 tbsp each
Parmesan Cheese and Mozzarella cheese grated	1 cup
Salt

First get the lasanga 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

• They will slide down slowly while boiling away
• Boil them for 10-15 mins until tender and remove gently and arrange on a tray
• Leave to cool

Let’s make the meat filling now:

• Into a large wok, pour 2 tbsp of olive oil
• Fry the chopped onion and garlic
• Add minced meat.  Brown the meat
• Now, push the meat onto a side and drop carrots and beans. (Cut carrots into thin rounds and then into quarters.  And beans into small pieces) Stir fry until tender
• Add three bell peppers cut into squares and stir fry

• Add soy sauce and fish sauce
• Add mayonnaise and salt
• Stir fry under medium flame.  Do not close the lid
• Now add the Loyd pasta sauce

• Add a handful of Parmesan cheese or Cheddar cheese
• Finally add the spinach and stir fry until the sauce is properly cooked and taste juicy
• Keep to cool

Now pre – heat the oven to 180 C.

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

• Get a wide Pyrex dish or oven proof baking dish and rub butter all over
• Spread a layer of meat first
• Then lay lasagna sheets neatly on top to cover the meat

• Next, pour a layer of  Dolmio white sauce on top of lasagna sheets
• Another layer of meat goes next
• A layer of Lasagna sheets on top
• Again pour a layer of white sauce
• 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
• Now, take a sheet of foil and rub olive oil on one side
• Cover the dish with the sheet
• Stick it in the oven and bake for 30-45 mins
• Take the dish out and check if the lasagne is baked enough
• Then, remove the foil and stick the dish again into the oven for 10 mins

(This will melt the cheese into a golden colour)

• Take out and let the dish cool off completely
• Cut into squares and dip a spatula to the bottom and gently lift the pieces out
• Serve warm
• Delicious !