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  Lean beef 1 Pound
  Onion 1 Small
  Dried marjoram/Sage 1 Teaspoon
  Concentrated tomato paste 1 Tablespoon
  Beef stock 1⁄2 Cup (8 tbs)
  Dried lasagna noodles 10 Ounce
  Cheddar cheese cubes 4 1⁄2 Inch
  Butter 2 Tablespoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Milk 1 1⁄4 Cup (20 tbs)
  Egg yolk 1
  Ground nutmeg 1 Pinch
  Light cream 4 Tablespoon
  Salt To Taste
  Pepper To Taste

Cut the meat into small pieces.
Chop finely with the onion, marjoram or sage .
Put into a pan and fry gently until the fat runs.
Drain off the surplus fat.
Stir in the tomato paste and stock, cover and simmer for 1 hour, stirring occasionally and seasoning to taste.
Cook the lasagne noodles in boiling salted water for 10 minutes and drain well.
Grate the Cheddar cheese .
Mix the butter, flour and milk for 5 minutes .
Pour into a saucepan and bring to a boil.
Reduce the heat and cook for 2 minutes, stirring well.
Cool for 5 minutes.
Put into the processor bowl and add the egg yolk, nutmeg, cream, salt and pepper.
Mix for 5 seconds.
Add half the cheese and mix for 5 seconds.
Put half the meat mixture into a greased ovenproof dish.
Cover with half the noodles and then half the cheese sauce.
Put | in the remaining meat and noodles.
Cover with the remaining cheese sauce and sprinkle with the remaining grated cheese.
Bake at 350°F for 35 minutes until golden-brown.
Serve hot with a salad.

Recipe Summary

Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 665 Calories from Fat 214

% Daily Value*

Total Fat 24 g36.8%

Saturated Fat 12.2 g61%

Trans Fat 0 g

Cholesterol 137.3 mg45.8%

Sodium 286.3 mg11.9%

Total Carbohydrates 71 g23.7%

Dietary Fiber 4.1 g16.6%

Sugars 7.1 g

Protein 42 g83.2%

Vitamin A 13.2% Vitamin C 6.4%

Calcium 19.1% Iron 29.2%

*Based on a 2000 Calorie diet

Lasagne Recipe