Speedy lasagne

Name: Speedy lasagne
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; 250 g Cooks' Ingredients Frozen Soffritto Mix; 400 g pack Waitrose Aberdeen Angus 5% Fat Lean Beef Mince; 500 g Essential Passata; 20 g unsalted butter; 20 g plain flour; 300 ml Essential British Free Range Whole Milk; Grating of fresh nutmeg (optional); 60 g Essential Parmigiano Reggiano, finely grated; 6 fresh Essential Lasagne Sheets; 10 basil leaves

A simple bolognese sauce, and grilling rather than oven-baking, makes this lasagne quick enough for any night of the week.

5 out of 5 stars(2) Rate this recipe

1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 tbsp olive oil
250g Cooks' Ingredients Frozen Soffritto Mix
400g pack Waitrose Aberdeen Angus 5% Fat Lean Beef Mince
500g Essential Passata
20g unsalted butter
20g plain flour
300ml Essential British Free Range Whole Milk
Grating of fresh nutmeg (optional)
60g Essential Parmigiano Reggiano, finely grated
6 fresh Essential Lasagne Sheets
10 basil leaves

Method

Heat 1 tbsp oil in a large shallow casserole dish or ovenproof sauté pan over a high heat. Fry the soffritto mix for 4-5 minutes until softened, then push to one side and add the remaining 1 tbsp oil. Add the mince, season and fry for 4-5 minutes, breaking up the mince and stirring regularly until cooked through, ensuring the juices run clear and there are no pink bits. Add the passata and simmer for 8-10 minutes until the mince is coated in a thick sauce.
Meanwhile, make a white sauce. In a small saucepan, heat the butter until foaming, then stir in the flour and cook for 2 minutes. Add the milk a little at a time, stirring to combine to a smooth sauce after each addition. Once all the milk has been added, simmer the sauce for 2-3 minutes, stirring regularly, then take off the heat. Season and stir in the nutmeg, if using, and most of the cheese.
Preheat the grill to high. Halve the lasagne sheets widthways and nestle into the beef sauce. Simmer for 5 minutes, gently stirring the pasta halfway to ensure even cooking. Spoon over the white sauce, scatter with the reserved cheese and basil, and grill (not too close to the grill) for 4-5 minutes until golden and bubbling. Stand for 2-3 minutes before serving.