Lasagne Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (43)

Lasagne Recipe

NUTRITION · PER SERVING60M COOK
CAL 30%·PRO 60%
CARBS 50G34% OF CAL
5G FIBER12G SUGAR33G OTHER
FAT 32G48% OF CAL
12G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of pasta with beef ragu, béchamel, and cheese. A classic comfort food with depth from mushrooms, tomatoes, and herbs.

mainitaliancasserolebeef
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tbsp olive oil
  • 1 onion ( peeled and finely diced)
  • 2 cloves garlic (peeled and minced)
  • 1 carrot (peeled and finely diced)
  • 3 chestnut (brown) mushrooms (finely diced)
  • 500 g (1.1 lbs) minced beef (ground beef) (12-20% fat, don't go for the really lean stuff, it's too dry)
  • 3 tbsp tomato puree (paste for US)
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 1 beef stock cube (crumbled)
  • 2 x 400 g (2 14oz) tins chopped tomatoes
  • ½ tbsp light brown sugar
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 tbsp butter (salted or unsalted is fine)
  • 4 tbsp plain (all-purpose) flour
  • 720 ml (3 cups) full-fat milk
  • pinch salt and pepper
  • 100 g (1 packed cup) cheddar cheese (grated)
  • 12 sheets of dried lasagne (the kind you don’t need to pre-cook)
  • 175 g (1 3/4 cups) mixed grated cheese (I use a combination of regular cheddar, red cheddar and mozzarella)
  • 1 tbsp finely chopped fresh parsley
PREP
15M
SODIUM
797MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.