Potato and Beef Lasagne
Serving: 4
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Directions
- Pre-heat the oven to 180°C/350°F.
- Peel the potatoes and slice them thinly.
- Put a saucepan of salted water on the boil and cook the potatoes for about 10-15 minutes or until you can easily push a knife through them. Drain the water from the saucepan and set aside.
- In the meantime, make the white sauce. In a separate saucepan, melt the butter on a low heat, add the flour and whisk constantly for about 1 minute to form a paste.
- Gradually add the milk to the saucepan, slowly whisking for about 10-15 minutes until the sauce thickens. Season to taste with salt and freshly ground black pepper.
- For the Napolitano sauce, heat a splash of olive oil in a saucepan over a mediumhigh heat and sauté the onions and garlic for about 5 minutes until they are soft and translucent.
- Add the tomatoes to the saucepan and cook for 15-20 minutes.
- Transfer the tomato and onion mixture to a food processor/blender, add the basil and blend for about 2 minutes until smooth.
- Return the sauce to the saucepan and cook for a further 15 minutes. Season to taste with salt and freshly ground black pepper.
- In a bowl, combine the onion, minced beef, diced ham and grated parmesan cheese and season well with salt and freshly ground black pepper.
- Assemble the lasagne by covering the base of an oven safe dish with a layer of the white sauce and Napolitano sauce, then a layer of potatoes followed by a layer of mince. Repeat these layers with the remaining ingredients until the dish is full.
- Sprinkle the cheddar cheese over the top and bake in the pre-heated oven for 45 minutes.
Ingredients
- 4 large potatoes
- 1 onion, chopped
- 80 g minced beef
- 1 cup ham, diced
- 1 cup parmesan, grated
- 1 cup cheddar, grated
White sauce:
- 60 g butter
- 60 g all-purpose flour
- 250 ml milk
Napolitano sauce:
- ½ onion, roughly chopped
- 1 garlic clove, roughly chopped
- 1 g tinned whole peeled tomatoes
- 2 large tomatoes, chopped
- 30 g fresh basil