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Dromona’s No-Fuss Lasagne
Ready to eat in under an hour, this no-fuss lasagne is filled with big flavours and topped with irresistibly melted Dromona Cheddar. Why not bake ahead and freeze for those prep-free midweek meals!
- Preparation time: 15 mins
- Cooking time: 35 mins
- Total time: 50 mins
PREPARATION TIME:
15 mins
COOKING TIME:
35 mins
TOTAL TIME:
50 mins
Serves 6 – 8 people
You will need a large shallow casserole or oven proof pan, roughly 32cm in diameter
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 leek, washed, trimmed and finely chopped
- 2 carrots, finely diced
- 2 garlic cloves, crushed
- 750g lean steak mince
- 500ml tomato passata
- 60g tomato paste
- 1 pinch chilli flakes
- 250ml beef stock
- 400g fresh lasagne sheets, cut in half diagonally
- Freshly milled salt and pepper
For the cheese sauce:
- 50g Dromona butter
- 50g plain flour
- 500ml milk
- 200g Dromona grated mature cheddar
Made for sharing:
Serve with some crunchy coleslaw and enjoy dipping your crusty bread into the rich, meaty sauce. Take a picture of your masterpiece before the spoons start to dig in, so you can share your #GreatFoodMoments
How It’s Done:
- Heat olive oil in a large casserole over medium-high heat and fry the onion, leeks and carrots for 5 minutes until soft, then add garlic and stir for 1 minute. Stir in steak mince, breaking up with a wooden spoon and cook for 5 minutes until brown.
- Stir in passata, tomato paste, chilli flakes and stock. Bring to a boil, then lower the temperature and simmer for 5 minutes.
For the cheese sauce:
- Melt butter in a saucepan, then add flour, stirring continuously until a paste forms – this is called a roux. Gradually whisk milk to the roux, whisking until smooth. Cook for 5 minutes, continuing to stir until the sauce has thickened, then stir in half of the cheese.
To assemble:
- Preheat an oven to 180oC / 160oC (Fan) / Gas mark 4.
- Remove two thirds of the meat sauce from the casserole to a large bowl.
- Spread the remaining third over the base of the casserole and arrange a layer of fresh lasagne sheets on top. Pour over one third of the cheese sauce. Repeat twice, finishing with cheese sauce and sprinkle with remaining grated cheddar. Bake in a hot oven for 35 minutes until golden.
- Serve with crisp salad and crusty bread
Made for sharing:
Serve with some crunchy coleslaw and enjoy dipping your crusty bread into the rich, meaty sauce. Take a picture of your masterpiece before the spoons start to dig in, so you can share your #GreatFoodMoments
Dromona’s No-Fuss Lasagne
Ready to eat in under an hour, this no-fuss lasagne is filled with big flavours and topped with irresistibly melted Dromona Cheddar. Why not bake ahead and freeze for those prep-free midweek meals!
PREPARATION TIME:
15 mins
COOKING TIME:
35 mins
TOTAL TIME:
50 mins
Serves 6 – 8 people
You will need a large shallow casserole or oven proof pan, roughly 32cm in diameter
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 leek, washed, trimmed and finely chopped
- 2 carrots, finely diced
- 2 garlic cloves, crushed
- 750g lean steak mince
- 500ml tomato passata
- 60g tomato paste
- 1 pinch chilli flakes
- 250ml beef stock
- 400g fresh lasagne sheets, cut in half diagonally
- Freshly milled salt and pepper
For the cheese sauce:
- 50g Dromona butter
- 50g plain flour
- 500ml milk
- 200g Dromona grated mature cheddar
How It’s Done:
- Heat olive oil in a large casserole over medium-high heat and fry the onion, leeks and carrots for 5 minutes until soft, then add garlic and stir for 1 minute. Stir in steak mince, breaking up with a wooden spoon and cook for 5 minutes until brown.
- Stir in passata, tomato paste, chilli flakes and stock. Bring to a boil, then lower the temperature and simmer for 5 minutes.
For the cheese sauce:
- Melt butter in a saucepan, then add flour, stirring continuously until a paste forms – this is called a roux. Gradually whisk milk to the roux, whisking until smooth. Cook for 5 minutes, continuing to stir until the sauce has thickened, then stir in half of the cheese.
To assemble:
- Preheat an oven to 180oC / 160oC (Fan) / Gas mark 4.
- Remove two thirds of the meat sauce from the casserole to a large bowl.
- Spread the remaining third over the base of the casserole and arrange a layer of fresh lasagne sheets on top. Pour over one third of the cheese sauce. Repeat twice, finishing with cheese sauce and sprinkle with remaining grated cheddar. Bake in a hot oven for 35 minutes until golden.
- Serve with crisp salad and crusty bread
Made for sharing:
Serve with some crunchy coleslaw and enjoy dipping your crusty bread into the rich, meaty sauce. Take a picture of your masterpiece before the spoons start to dig in, so you can share your #GreatFoodMoments
FOR MORE RECIPES JOIN:
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