My daughter’s childcare was sharing recipes from their kitchen and one of those recipes was for lasagne. It was one of my daughter’s favourite meals at childcare and she even had 3 serves of it in one sitting. So I decided to recreate it with some adjustments. The original recipe had used a vegan bechamel sauce. The whole family enjoyed this recipe including, of course, my daughter.
Prep time 20 mins
Cook time 1 hour
1kg beef mince
1 onion, chopped
1 garlic, crushed
2 tbsp tomato paste
2 beef stock cubes
2 x 400g cans of diced tomatoes
3 tbsp plain flour
1 vegetable stock cube
200-250g lasagne sheets
100g mozarella cheese
Soak the lasagne sheets in water. I find that this results in a much more moist lasagne.
Fry the beef mince in batches and set aside. You won’t need to use oil with this as the mince would render its own fat.
In the same pan, sautee the onion, garlic, tomato paste and beef cubes until they become fragrant.
Add the beef mince and diced tomatoes and simmer on a low heat for 20 minutes.
Meanwhile, preheat the oven to 170C.
Make the bechamel sauce by heating up the butter, plain flour and vegetable stock in a saucepan until they are well mixed. Then add the milk in while stirring constantly to allow a smooth consistency.
In an oven proof dish, layer the lasagne sheets with beef mixture and bechamel. Top with mozarella cheese and bake for 30-35 minutes.