Easy Beef Lasagna

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Easy Beef Lasagna: An extra-cheesy, one-hour beef lasagne that’s quick and simple to prepare! The best part is that it saves a ton of time because no bechamel sauce needs to be made! The ideal family meal for midweek.

After a long day, this is the ultimate “cozy food,” which will satisfy your hunger.

The best part is that my quick and simple beef lasagne is done in just one hour, so there’s no need to slave for hours over a delicious dish!

 

Easy Beef Lasagna

 

Lasagna

 

Ingredients

  • 1 tbs olive oil
  • 1 onion finely diced
  • 1 clove garlic crushed or 1 tsp minced garlic
  • 500 g beef mince
  • 65 g (5 tbsp) tomato paste
  • 800 g canned tomatoes
  • 500 g (2 cups) liquid beef stock
  • 2 tsp dried Italian herbs oregano, parsley
  • salt and pepper to taste
  • 250 g mozzarella cheese shredded
  • 50 g parmesan cheese grated
  • 375 g packet fresh lasagne sheets not dried

 

Instructions

Conventional Method

  • In a deep fryer or saucepan, preheat the olive oil. Cook the minced garlic and diced onion until they are tender and transparent.

 

  • Add the beef mince and simmer until browned, breaking up any clumps with a spoon.
  • Add the tinned tomatoes, beef stock, tomato paste, and herbs and stir. Add pepper and salt for seasoning.

 

  • After bringing to a boil, simmer, covered, and stir occasionally for 15 to 20 minutes.
  • Set the oven’s fan-forced temperature to 180 degrees Celsius.
  • Grease a big baking dish very lightly.

 

  • Fill the bottom of the prepared dish with ½ cup of the bolognese sauce.
  • Arrange a layer of half of the shredded mozzarella cheese and the fresh lasagne sheets.
  • To create four layers, repeat with the meat, lasagna sheets, and mozzarella, ending with a layer of mozzarella.
  • Add a scattering of the grated Parmesan cheese.

 

  • Bake for 30 to 40 minutes, or until thoroughly done.
  • Let stand for five minutes, then proceed to serve.

 

Thermomix Method

  • Place the roughly chopped garlic clove and onion on Speed 7 for 5 seconds. Scrape down the bowl’s sides.
  • Add the olive oil and sauté at 100 degrees for two minutes on Speed 1.
  • Cook for 20 minutes at 100 degrees on Speed 1 with the addition of crushed tomatoes, tomato paste, beef stock, herbs, and salt and pepper.

 

  • Using a spatula, stir in the minced onion through the lid’s opening. Cook at 100 degrees, REVERSE, Soft Speed for 8 minutes.
  • Set the oven’s fan-forced temperature to 180 degrees Celsius.
  • Grease a big baking dish very lightly.

 

ALSO SEE

American Goulash Recipe

 

Recipe Tips:

  • Conventional oven: if your oven is not fan-forced, increase the temperature by 10-20 degrees and keep a close eye on the lasagne while cooking to ensure it is not browning too much.

 

  • Best cheeses to use: mozzarella cheese is what gives this lasagne it’s oozy, gooey cheesiness without the need for a homemade bechamel sauce. Adding a little parmesan to the top gives is a traditional Italian flavour.

 

  • Adding vegetables: you can add grated carrot and zucchini or baby spinach to the tomato beef sauce if you like.
  • Reheating: you can reheat lasagne in a low oven or in the microwave.

 

  • Storing: store any leftover lasagne in an airtight container in the fridge for up to 2 days.
  • Freezing: freeze leftover lasagne in an airtight container for up to 3 months. Allow to defrost in the fridge or microwave before reheating.

Nutrition

  • Calories: 341kcal
  • Carbohydrates: 15g
  • Protein: 22g
  • Fat: 22g
  • Saturated Fat: 9g
  • Cholesterol: 68mg
  • Sodium: 630mg
  • Potassium: 727mg
  • Fiber: 3g
  • Sugar: 7g
  • Vitamin A: 585IU
  • Vitamin C: 12.5mg
  • Calcium: 259mg
  • Iron: 3.3mg

 

  • Fill the bottom of the prepared dish with ½ cup of the bolognese sauce.
  • Arrange a layer of half of the shredded mozzarella cheese and the fresh lasagne sheets.
  • To create four layers, repeat with the meat, lasagna sheets, and mozzarella, ending with a layer of mozzarella.

 

  • Add a scattering of the grated Parmesan cheese.
  • Bake for 30 to 40 minutes, or until thoroughly done.
  • Let stand for five minutes, then proceed to serve.

 

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