This recipes is taken from the Ella’s Kitchen The Cookbook, The Red one which you can find here.
‘So many mums tells us that they avoid making lasagne because it takes so long to prepare. This version will take you only 20 minutes – easy peasy. Why not cook up a big batch and freeze it in portions?’
Pocketnannies Top Tips:
- We buy silver foil trays to use for our lasagnes so we can freeze them easily, and pop them into the oven easily once defrosted.
- We also cram all the veggies possible into the beef mixture, ie. courgette, peppers, aubergine etc. You can also make a great veggie lasagne following this recipe.
This lasagne recipe serves 6, will take 20 minutes to prepare and 30-35 minutes to cook.
1 onion, chopped
500g lean minced beef
1 carrot, diced
200g mushrooms, sliced
1 tsp dried mixed herbs
1/4 tsp grated nutmeg
400g can chopped tomatoes
6 dried lasagne sheets (to save even more time use fresh pasta sheets
1 egg, beaten
200g crème fraîche
50g cheddar cheese, grated
- Preheat the oven to 200°C.
- Fry the onion, mince and carrot in a large saucepan for 2-3 minutes. Stir in the mushrooms, herbs, nutmeg, tomatoes and 150ml water. Bring the sauce to the boil, then reduce the heat to low and simmer, covered, for 10 minutes, stirring occasionally.
- Meanwhile, cook the lasagne sheets in boiling water for 5-6 minutes, drain then cool. (You can also use fresh pasta sheets which won’t need to be boiled first).
- Mix the egg with the crème fraîche.
- Place a third of the mince mixture in the base of a shallow oven proof dish, then make a layer with 2 lasagne sheets and spoon over another third of the mince. Top with another 2 lasagne sheets and then the remaining third of the mince mixture. Layer on the remaining lasagne sheets and pour over the crème fraîche and egg mixture. Finally sprinkle over the Cheddar and bake in the oven for 30-35 minutes until the top is golden.
- Serve warm with salad.
We hope you and your children enjoy this recipe. If you have any top recipes please do get in touch, as we would love to share them with our readers.