Beef Lasagne

Beef lasagne with rich cream cheese

There are many variations of the classic Lasagne, none of which are really that difficult to prepare. You can use fresh or dried pasta. Here we will look at a very simple but decadently rich beef lasagne.

Serves: 2-4
Preparation time: 20-40 minutes

200g Beef mince
1/2 Onion
Cream cheese
Sour cream
1 small clove garlic
2 good sized tomatoes (you can use cut canned tomatoes)
Lasagne Sheets or pieces (can be fresh or dried)
Some cheddar cheese
Fresh parsley

On high heat, brown the diced onions and finely diced garlic, add mince. Season with salt, sugar, coarse ground pepper, and tarragon. Finally add diced tomatoes and continue to heat at low temperature.
Pasta needs to be pre-cooked to a point before "firm to bite."
Whilst pasta is being cooked, mix together sour cream, cream cheese, and very finely chopped parsley. This will act as the cheese sauce.
When the pasta is done do NOT crash cool with water, as we want the pasta to still be cooking.
Layer the Pasta, meat sauce, and cheese sauce in this fashion.

Cheddar

Pasta

Meat Sauce

Pasta

Cheese sauce

Meat Sauce

Pasta

Cheese sauce

Meat Sauce

The order is not really important and will mostly depend on the size of your serving tray. It is more important to be sparing with the meat sauce and use a spatula to spread the cheese sauce over the hot meat sauce (it will melt slightly and make it easier to work with). Generally a Lasagne with more pasta and cheese will have more structure but will be drier. 

Once the lasagne is layered, place into an oven at 180 Celsius for 20 minutes. Allow the lasagne to rest for at least 10 minutes and then serve.

Enjoy