Rich Beef Lasagne
Make a tasty Rich Beef Lasagne for your next dinner or a Sunday lunch. Layers of beef and creamy cheese make this a hearty, crowd-pleasing dish. We've kept it fuss-free by using store-bought stock and instant lasagne sheets.
Ingredients
- 1 tablespoons olive oil
- 1 large brown onion, finely diced
- 2 cloves garlic, crushed
- 1 L Campbell’s real beef stock
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 50 grams butter
- 50 grams plain flour
- 1/2 cup grated mozzarella
- 200 grams instant dried lasagne sheets
- 1 cup grated cheddar cheese
- 1 kilograms beef mince
- 2 tablespoons fresh oregano, chopped
- 1 tablespoons olive oil
- 1 large brown onion, finely diced
- 2 cloves garlic, crushed
- 1 L Campbell’s real beef stock
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 50 grams butter
- 50 grams plain flour
- 1/2 cup grated mozzarella
- 200 grams instant dried lasagne sheets
- 1 cup grated cheddar cheese
- 1 kilograms beef mince
- 2 tablespoons fresh oregano, chopped
- Step 1 of 6Preheat oven to 180°C.
- Step 2 of 6Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 mins or until soft.
- Step 3 of 6Add beef mince and cook for 10 mins or until brown. Add 500 ml Campbell's Real Stock - Beef (keep remaining stock for sauce), oregano, diced tomatoes and tomato paste. Cook uncovered for 15 minutes.
- Step 4 of 6Meanwhile in another small to medium sized saucepan, melt the butter over medium heat, remove from heat and whisk in the flour. Return to heat and slowly add the remaining 500 ml of stock, a little at a time, stirring continually to avoid lumps forming. Bring to the boil, add mozzarella and stir until thickened. Remove from heat.
- Step 5 of 6Spread 1 ½ cups of meat sauce over the base of a 2 ½ litre baking dish, top with stock sauce, then lasagne sheets, breaking to fit if necessary. Then repeat; meat sauce, stock sauce, lasagne sheets, continue this process then top with grated cheddar and bake for 30 - 35 minutes.
- Step 6 of 6Serve with a garden salad.
Method
- Step 1 of 6Preheat oven to 180°C.
- Step 2 of 6Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 mins or until soft.
- Step 3 of 6Add beef mince and cook for 10 mins or until brown. Add 500 ml Campbell's Real Stock - Beef (keep remaining stock for sauce), oregano, diced tomatoes and tomato paste. Cook uncovered for 15 minutes.
- Step 4 of 6Meanwhile in another small to medium sized saucepan, melt the butter over medium heat, remove from heat and whisk in the flour. Return to heat and slowly add the remaining 500 ml of stock, a little at a time, stirring continually to avoid lumps forming. Bring to the boil, add mozzarella and stir until thickened. Remove from heat.
- Step 5 of 6Spread 1 ½ cups of meat sauce over the base of a 2 ½ litre baking dish, top with stock sauce, then lasagne sheets, breaking to fit if necessary. Then repeat; meat sauce, stock sauce, lasagne sheets, continue this process then top with grated cheddar and bake for 30 - 35 minutes.
- Step 6 of 6Serve with a garden salad.
Method
- Step 1 of 6Preheat oven to 180°C.
- Step 2 of 6Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 mins or until soft.
- Step 3 of 6Add beef mince and cook for 10 mins or until brown. Add 500 ml Campbell's Real Stock - Beef (keep remaining stock for sauce), oregano, diced tomatoes and tomato paste. Cook uncovered for 15 minutes.
- Step 4 of 6Meanwhile in another small to medium sized saucepan, melt the butter over medium heat, remove from heat and whisk in the flour. Return to heat and slowly add the remaining 500 ml of stock, a little at a time, stirring continually to avoid lumps forming. Bring to the boil, add mozzarella and stir until thickened. Remove from heat.
- Step 5 of 6Spread 1 ½ cups of meat sauce over the base of a 2 ½ litre baking dish, top with stock sauce, then lasagne sheets, breaking to fit if necessary. Then repeat; meat sauce, stock sauce, lasagne sheets, continue this process then top with grated cheddar and bake for 30 - 35 minutes.
- Step 6 of 6Serve with a garden salad.