Beef Lasagne

Name: Beef Lasagne
Yield: Serves 6–8
Cuisine: British
Ingredients: A little freshly grated nutmeg; 1 lb/450 g pre-cooked lasagne; 2 rounded tbsp grated Lancashire cheese; 6 tbsp olive or sunflower seed oil; 6 tbsp olive or sunflower seed oil; 1½ lb/675 g minced beef; 8 oz/225 g chicken livers, picked over and roughly chopped; 4 rashers unsmoked bacon, cut into thin slices; 1 large onion, peeled and very finely chopped; 1 or 2 (depends on your taste) garlic cloves, peeled and very finely chopped; 1 stick of celery, finely sliced (optional); 2 carrots, peeled and finely diced; Salt and freshly ground black pepper; 3 rounded tbsp tomato purée; ½ rounded tsp dried basil; Salt and freshly ground black pepper; ½ pint/285 ml red wine; ½ rounded tsp sugar; ½ pint/285 ml stock, or omit stock and use 1 pint/570 ml wine; ½ pint/285 ml stock, or omit stock and use 1 pint/570 ml wine; 2 oz/56 g butter; ½ pint/285 ml stock, or omit stock and use 1 pint/570 ml wine; 2 rounded tsp mustard powder; 2 oz/56 g plain flour; 4 oz/112 g Lancashire cheese, grated; 2 pints/1.1 litres milk

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Lasagne is a whole meal in one dish, completed by a green salad. It freezes beautifully.

Ingredients

1 lb/450 g pre-cooked lasagne
2 rounded tbsp grated Lancashire cheese

Europe
United Kingdom
Pasta
Mediterranean

Method

To make the meat sauce, heat the oil in a saucepan and brown the minced beef, bit by bit, until it is all really well browned. Keep it warm in a separate dish. Put the chicken livers in the hot oil until they are sealed all over – about 2 minutes. Remove, and add them to the minced beef.

Lower the heat a bit and add the bacon, onion, garlic, carrots and celery, and cook gently for about