- Ingredients
- 50g onion, finely diced
- 10ml olive oil
- 3 cloves garlic, crushed
- 750ml Water
- 600g lean minced beef
- 1tsp oregano
- 25ml MAGGI® Beef Liquid Concentrated Fonds
- 400g MAGGI® Rich & Rustic Tomato Sauce
- 5g fresh basil, chopped
- Black pepper, to taste
- 90g MAGGI Béchamel Sauce Mix
- 125ml of cold water
- 400ml water
- 20g Parmesan cheese, grated
- 100g cheddar cheese, grated
Beef Lasagne
Beef Lasagne
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Portions: 10
Ingredients
Method
Method
Fry the onions in the olive oil in a large pan over a low heat, until soft and without colour. Add garlic and cook until fragrant.
Pour the water into the pan and bring to the boil, then add the minced beef to the pan and break the meat down with a whisk or wooden spoon to remove large lumps.
Bring to the boil and skim any excess fat from the surface. Add the oregano and beef fonds.
Continue to cook until the water has completely evaporated and the meat is tender.
Add the tomato sauce, stir, and simmer for 10 minutes. Mix the basil into
the sauce and season to taste.
Cover the base of a deep roasting tin with quarter of the meat sauce and cover with a layer of lasagne sheets. Repeat the process, adding more sauce and lasagne sheets. Ensure to finish with a layer of lasagne sheets.
Whisk the béchamel powder with 125ml cold water in a bowl until smooth. Place the remaining water into a sauce pan and bring to the boil.
Whisk the sauce mixture into the boiling water and simmer for 3 minutes, then add the grated cheeses.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
