This Bulk Beef Lasagne is a recipe I have been making for years now, and it’s something I have always made in a big batch; some for that night’s dinner and the rest portioned up for the freezer. This recipe will feed 16 people, but you can of course just make half if you prefer. Lasagne is one of those recipes that you can add anything you like to, so don’t feel as though you need to follow the recipe precisely when it comes to the vegetable I have used. I often mix it up depending on the season and what’s on special, plus what I might have in my fridge that needs to be used up.
- 1 tablespoon olive oil
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, chopped
- 1 red capsicum, chopped
- 1kg beef mince
- 2 x 500g jars pasta sauce
- 2 x 400g tins chopped tomatoes
- 250g tomato paste
- 1 cup beef stock
- 1 tablespoon sugar
- 6 tablespoons butter
- 6 tablespoons plain flour
- 6 cups milk
- 150g cheese, grated
- 2 x 250g packets lasagne sheets
Pour olive oil into a large saucepan and add onion, carrot, capsicum and celery, stirring for a few minutes until the onion begins to soften. Add the mince and stir until the mince has completely browned, breaking up the mince with the back of a wooden spoon as you go.
Add the pasta sauce, diced tomatoes, tomato paste, beef stock and sugar. Cover, turn down to a low heat and simmer for around 30 minutes.
Meanwhile, melt the butter in another large saucepan. Once the butter has melted, and the flour and stir until well combined. Add the milk slowly, stirring well between each addition. Once all of the milk has been added, continue stirring until the sauce thickens. Once the sauce has thickened, remove from the heat and stir through the grated cheese.
To assemble the lasagne, use two large baking dishes. Spoon a little meat mixture into each dish, then top with a layer of lasagne sheets. Follow with a layer of cheese sauce, then meat sauce, lasagne sheets, and continue to repeat. Top the final layer of pasta with cheese sauce.
Bake at 180c for 30-40 minutes, until the pasta is cooked and the lasagne is golden on top.