The ultimate homemade lasagne, delicious comfort food perfect for feeding the family.
Serves 4.
Products used:
MasterClass Cast Aluminium 4 Litre Casserole Dish
MasterClass Smart Space Seven-Piece Non-Stick Stackable Baking Equipment Set
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Salt or Pepper Mill (17cm) - Black
Ingredients:
1 ox cheek
4 bay leaves
1 tsp chopped rosemary
1 onion
1 carrot, diced
200ml red wine
400g chopped tinned tomatoes
250g lasagne sheets
300ml milk
40g butter
40g plain flour
100g cheddar cheese
Salt and pepper to season
Drizzle of olive oil
Parmesan
Method:
Pre-heat oven to 150°C.
Season the ox cheek with salt, pepper and olive oil.
Pre-heat a large non-stick casserole pan and brown off the beef on all sides for approximately 10 minutes.
Add in the bay leaves, rosemary and chopped onions.
Add in the diced carrot and cook for 5 minutes.
Pour in the red wine, beef stock and tinned tomatoes.
Place the lid on the pan and cook 2-3 hours or until the beef is tender and falling apart.
Melt the butter in a medium sized saucepan, then mix in the flour to make a paste.
Pour in the milk a little at a time and stir together, as it heats it will thicken to make a sauce.
Season with a little salt and pepper, then stir in the grated cheese.
When the beef is ready stir together to break up the beef.
Place 4 sheets of the dried lasagne into the base of an ovenproof dish, then add half of the ragù sauce.
Add 4 more sheets of lasagne and half the cheese sauce.
Spoon out the remaining beef sauce into the dish, top with four final sheets of lasagne, then pour over the last of the cheese sauce to cover.
Sprinkle with Parmesan before baking for 45 minutes until golden and bubbling.
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