There are not many meat, dairy and gluten recipes on my website but before I moved to a plant based diet, this was an absolute favourite in our household. This lasagne is the ultimate comfort food.
Serves
6-8
Ingredients
Meat filling
- 1kg beef mince
- 1 onion
- 4 garlic cloves
- 1 tin of tomatoes
- 1 jar passata
- 1tsp brown sugar
- Salt and pepper
- Dried oregano
Cheese sauce
- 125g butter
- 50g grated cheddar cheese
- 125g flour
- 300ml milk (depending on the consistency, you may require more)
Other ingredient
- Lasagne sheets
- 250g grated cheddar cheese
Method
Pre heat oven to 180 degrees celsius.
First, prepare the meat filling. In a pan, sauté the onion and garlic for approximately 3 minutes until softened and fragrant.
Add the mince until browned and then pour in the the passata, tin tomatoes, oregano and brown sugar. Season with salt and pepper. Once cooked, reduce to a low heat.
To make the cheese sauce, melt the butter in a saucepan and then add the flour. Stir the flour and butter together for 2-3 minutes then gradually add the milk. The cheese sauce will thicken once the milk is absorbed, when this happens add more until the consistency stays silky and smooth. Finally add the cheese and a little salt and pepper.
In a large deep baking dish, pour a layer of meat, then cover with lasagne sheets, pour a layer of cheese sauce on the sheets and repeat this process 2-3 more times depending on the size of your dish.
Top with cheese, salt and pepper and bake for 45 minutes – 1 hour. You should be able to put a fork through the lasagne easily as it will be soft when ready.
Serve with a simple side salad.
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Sparkling Eats 
looks delicious!