Who doesn’t love a cheesy lasagne? This recipes uses a rich and tasty beef ragu sauce…yum!Lasagne_L

Preparation Time: 1 hour 20 minutes
Cooking Time: 35-40 minutes
Serves: 6


What you need:

For the beef ragu

1tbsp olive oil plus a little extra.
1 large onion finely chopped
3 cloves of garlic crushed
800g beef mince (10% fat is best)
1 heaped tbsp. flour
400l beef stock
A few good glugs of Worcestershire  sauce
1 tbsp. tomato purée
1 tin chopped tomatoes
1 tsp brown sugar

For the cheesy sauce
50g butter
50g flour
600ml milk
English mustard 1tsp
whole Nutmeg a  few scrapes

Salt & pepper
100g Cathedral City cheddar cheese plus 30g for the top
6-8 lasagne sheets

What you need to do:

Pre heat the oven to 200/ fan 180C/gas 6

  • Brush a deep 25 cm by 25 cm square ceramic oven proof dish with olive oil.
  • In a large deep frying pan heat the oil and fry the onion and garlic until it starts to soften. Add the mince and cook until it is all browned.
  • Stir in the flour and let it cook in for a minute then add the stock, Worcestershire sauce and tomato purée and stir well to mix it all in. Add the tinned chopped tomato and sugar and stir again.
  • Season and leave cook on a low heat for one hour stirring occasionally, until the sauce has thickened to a rich brown colour.
  • Melt the butter in a deep saucepan, add the flour and cook for 2 minutes and then add the milk a little at a time, whisking constantly, until smooth and thick.
  • Mix in the mustard and nutmeg and 100g of cathedral city cheddar cheese. Season to taste, cover and set aside until the ragu is ready.
  • When the mince is cooked pour half in to the prepared oven dish place 3-4 lasagne sheets over the meat and then cover with half the cheese sauce.
  • Repeat the process again with the remaining sauces and sprinkle the reserved cheddar on top.
  • Cook in the oven for 35 to 40 mins until the top is golden brown.
  • Serve with a crunchy green salad.

For more Cathedral City inspiration and recipe ideas see facebook.com/CathedralCity/