Beef lasagna

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:

lasagna sheets

 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 !

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2 thoughts on “Lasagne – Delicious in every mouthful, easy to make beef lasagne

  1. Wow! Thank you for that Lasagna – Lasagne explanation. That was enlightening.

    And I love, love LOVE lasagne! Got to try your version next!

  2. Thank you Jayani . Oh yah, at last I got the right word. Layers !!!! So it’s Lasagne . Mhh….. it’s actually a quick fix not the traditional version. But so delicious in every mouthful. Loyd sauces are amazing. Also, ground beef is the best choice. Thanks in heaps

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