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Thompsons Gold

CLASSIC BEEF LASAGNA

Prep Time: 30 min

Cook: 1 hr 45 min (+15 Min Setting Time)

Servings: 8

INGREDIENTS

BASIC BOLOGNESE SAUCE

  • 1 tbsp olive oil.
  • 1 onion, finely chopped.
  • 2 garlic cloves, crushed.
  • 600g Thompsons Gold Beef Hamburgers.
  • ½ cup (110 g) tomato paste.
  • ¾ cup (185 ml) stock.
  • 1 x 400 g can diced tomatoes.
  • 1 x 700 g tomato and basil pasta sauce.

BECHAMEL SAUCE

  • 1 L milk.
  • 1 brown onion, halved, coarsely chopped.
  • 3 tbsps. (60 g) Butter.
  • ⅓ cup (50 g) plain flour.
  • 1 cup Parmesan Grated.
  • Pinch Salt & Pepper, to taste.

LASAGNE

  • Olive oil, extra, to grease.
  • 5 fresh lasagne sheets.
  • 1 cup (90 g) Mozzarella.
Thompsons Gold Beef Burger

METHOD

BASIC BOLOGNESE SAUCE

  1. Heat the oil in a large heavy based saucepan over medium heat.
  2. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
  3. Add Thompsons Gold Beef Hamburgers and cook, stirring to break it up for 5 minutes or until browned.
  4. Add the tomato paste and stock to the mince mixture and bring to the boil.
  5. Reduce heat and simmer for 5 minutes or until stock reduces slightly.
  6. Add the diced tomato and pasta sauce and simmer, stirring occasionally, for 45 minutes or until sauce thickens.

BECHAMEL SAUCE

  1. Melt the butter in a large saucepan over medium-high heat until foaming.
  2. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan.
  3. Remove from heat.
  4. Add half of the milk mixture, whisking continuously.
  5. Place pan back on medium-high heat. Whisk until thick.
  6. Add the rest of the milk, whisking continuously.
  7. Bring the sauce to a boil.
  8. Reduce the heat and simmer for five minutes, using a wooden spoon or spatula to stir continuously.
  9. Add the parmesan and stir until cheese melts.
  10. Taste and season with salt and pepper, as desired.

LASAGNE

  1. Preheat oven to 180°C.
  2. Brush a rectangular 3 L ovenproof dish with oil to lightly grease.
  3. Spread ¼ of the bechamel over the base of the prepared dish.
  4. Arrange lasagne sheet over the sauce.
  5. Top with ⅓ of the bolognese and ⅓ of the remaining bechamel.
  6. Continue layering with the remaining lasagne sheets, bolognese and bechamel, finishing with a layer of bechamel.
  7. Sprinkle with mozzarella.
  8. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling.
  9. Remove from oven and set aside for at least 15 minutes to set.
  10. Cut the lasagne into 8 portions and serve with mixed salad leave.