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8
BEEF LASAGNE
Preparation time: 30 minutes
Cooking time: 2.5 hours
Serves: 8
Ingredients:
2 tbsp olive oil
1 kg beef mince
2 Tbsp tomato paste
2 cloves garlic, crushed
½ cup red wine
1 cup beef stock
800g tinned plum tomatoes
2 sprigs of fresh rosemary
½ cup fresh basil or oregano leaves, chopped
Salt and pepper, to taste
10 lasagne sheets
Cheese sauce
2 tbsp butter
2 tbsp plain our
500ml milk
1 cup grated cheddar cheese
1 cup grated parmesan cheese
Method:
1. Heat the oil in a frying pan and cook the meat in batches, until well browned. Add the
tomato paste, garlic and red wine, stirring to deglaze the pan. When the wine has reduced
by half, add the stock, tinned tomatoes and herbs. Simmer 15 minutes. Season with salt
and pepper and remove from heat.
2. For the cheese sauce: melt the butter in a saucepan over medium heat. Add the our and
cook 1 minute, then whisk in the milk and half the cheddar cheese. Stir until thickened.
Remove from heat.
3. To assemble the lasagne: add ½ cup meat sauce to the slow cooker bowl. Cover with one-
third lasagne sheets, then half the meat sauce, cheese sauce and parmesan. Add another
layer of lasagne sheets, then remaining meat sauce, lasagne sheets and cheese sauce. Top
with remaining cheddar and parmesan.
4. Cover with the lid and cook on high for 1.5 hours, or on low for 2.5 hours. Serve hot.
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