Cheesy Lasagna Bolognese

Cheesy Lasagna Bolognese

Ingredients

  • 1 Leek
  • 1 Carrot
  • 4 Closed Cup Mushrooms
  • 2 Celery Sticks
  • 1 Onion
  • 1 Garlic Clove
  • 1 Kallo Organic Beef Stock Cube
  • 300ml Creme Freche
  • 6 Lasagna Sheets
  • 250g Organic Mince Beef
  • 2bs Olive Oil or Coconut Oil
  • 1tsp Oregano
  • ½ tbs Sea Salt
  • ½ Pepper
  • 1tsp Coriander Leaf
  • 1 Tin Of Chopped Tomatoes

Method

1.. Wash the leeks and celery sticks using cold tap water over the sink and using a piece of kitchen tissue wipe away any soil left on the mushrooms

2. Slice the leeks, celery sticks, onion, and mushrooms and cut the ends Off the carrot and using a potato peeler, peel the carrot so that you have carrot peelings.

3. Take the skin off the garlic clove and using a garlic crusher, crush the garlic clove and then leave to one side with the other vegetables

4. Add 1.3 Liters of water to a large saucepan and bring the water to boil ( 250ml will be for the beef stock and the rest will be for the lasagna sheets later on)

5. Using a large frying pan with a lid add 1 tbs of olive oil or coconut oil to the frying pan and turn on the heat.

6. Once the oil has heated up add the organic mince beef and fry on a low heat for around 4 minutes or until the minced beef is browned.

Mince Beef Browned

7. Now that the organic mince beef is browned using a sieve put the organic mince beef in and drain off any liquid remaining in the frying pan. Leave the minced beef to one side

8. Give the frying pan a rinse and then add 1tbs of olive oil or coconut oil to the frying pan. Once the oil has heated up add the Onion, Mushrooms, Celery, Leek, Peeled Carrot and Garlic to the frying pan and give them a good stir.

Cheesy Lasagna Bolognese
Vegetables Added To The Pan

9. Cook the vegetables for 1 minute and then add the oregano, sea salt, pepper, and coriander leaf to the frying pan and mix in with the vegetables.

10. Once the vegetables have softened add the organic mince beef back into the frying pan and give everything a stir.

11. Now using a measuring jug, add 250ml of boiled water from the large saucepan and then add the kallo organic mince beef cube to the measuring jug, mix well using either a whisk or a fork until the stock cube has dissolved.

12. Add the chopped tomatoes into the frying pan and then add 200ml of the beef stock to the pan

Cheesy Lasagna Bolognese

13. Give everything a stir and then put the lid onto the frying pan

14. Now preheat the oven to 180 degrees for a fan oven and gas mark 4 for a gas oven. Add a medium sized oven dish to the oven

15. Reduce the heat once everything is simmering, leave for around 4 minutes and then stir again. Cook for a further 11 minutes

16. Once the lasagna bolognese sauce is done prepare for the cheesy lasagna bolognese meal by adding 6 lasagna pasta sheet to the large saucepan with the boiling water and leave to soften for 2 minutes

17. Now that the lasagna sheets are done take out the oven dish from the oven and leave to one side

18. Add half of the lasagna bolognese to the oven dish and then add 3 lasagna pasta sheets side by side next to each other and then add the rest of the lasagna bolognese sauce to the oven dish. Now add another layer of the lasagna pasta sheets and then add the creme Fraiche onto the lasagna sheets and then sprinkle some grated cheese on top.

19. Put the lasagna into the oven for 20 minutes ( or until the cheese has melted and turned crispy)

20. Serve the Cheesy Lasagna Bolognese with either some steamed vegetables or a side salad and enjoy.

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Cheesy Lasagna Bolognese

Yummy lasagna bolognese recipe with some delicious steamed vegetables.
Prep Time10 mins
Cook Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: cheese, cheese on lasagna, Cheesy Lasagna Bolognese, easy lasagna recipe, Lasagna, lasagna recipe, lasagna recipes
Servings: 3 people
Author: L Knights

Ingredients

  • 1 Leek
  • 1 Carrot
  • 4 Closed Cup Mushrooms
  • 2 Celery Sticks
  • 1 Onion
  • 1 Garlic Clove
  • 1 1 Kallo Organic Beef Stock Cube
  • 300 ml Creme Fraiche
  • 6 Lasagna Pasta Sheets
  • 250 grams Organic Minced Beef
  • 2 tbsp Olive Oil or Coconut Oil
  • 1 tsp Oregano
  • ½ tsp Sea Salt
  • ½ tsp Pepper
  • 1 tsp Coriander Leaf
  • 1 Tin Chopped Tomatoes

Instructions

  • Wash the leeks and celery sticks using cold tap water over the sink and using a piece of kitchen tissue wipe away any soil left on the mushrooms
  • Slice the leeks, celery sticks, onion, and mushrooms and cut the ends Off the carrot and using a potato peeler, peel the carrot so that you have carrot peelings.
  • Take the skin off the garlic clove and using a garlic crusher, crush the garlic clove and then leave to one side with the other vegetables
  • Add 1.3 Liters of water to a large saucepan and bring the water to boil ( 250ml will be for the beef stock and the rest will be for the lasagna sheets later on)
  • Using a large frying pan with a lid add 1 tbs of olive oil or coconut oil to the frying pan and turn on the heat.
  • Once the oil has heated up add the organic mince beef and fry on a low heat for around 4 minutes or until the minced beef is browned.
  • Now that the organic mince beef is browned using a sieve put the organic mince beef in and drain off any liquid remaining in the frying pan. Leave the minced beef to one side
  • Give the frying pan a rinse and then add 1tbs of olive oil or coconut oil to the frying pan. Once the oil has heated up add the Onion, Mushrooms, Celery, Leek, Peeled Carrot and Garlic to the frying pan and give them a good stir.
    Cheesy Lasagna Bolognese
  • Cook the vegetables for 1 minute and then add the oregano, sea salt, pepper, and coriander leaf to the frying pan and mix in with the vegetables.
  • Once the vegetables have softened add the organic mince beef back into the frying pan and give everything a stir.
  • Now using a measuring jug, add 250ml of boiled water from the large saucepan and then add the kallo organic mince beef cube to the measuring jug, mix well using either a whisk or a fork until the stock cube has dissolved.
  • Add the chopped tomatoes into the frying pan and then add 200ml of the beef stock to the pan
    Cheesy Lasagna Bolognese
  • Give everything a stir and then put the lid onto the frying pan
  • Now preheat the oven to 180 degrees for a fan oven and gas mark 4 for a gas oven. Add a medium sized oven dish to the oven
  • Reduce the heat once everything is simmering, leave for around 4 minutes and then stir again. Cook for a further 11 minutes
  • Once the lasagna bolognese sauce is done prepare for the cheesy lasagna bolognese meal by adding 6 lasagna pasta sheet to the large saucepan with the boiling water and leave to soften for 2 minutes
  • Now that the lasagna sheets are done take out the oven dish from the oven and leave to one side
  • Add half of the lasagna bolognese to the oven dish and then add 3 lasagna pasta sheets side by side next to each other and then add the rest of the lasagna bolognese sauce to the oven dish. Now add another layer of the lasagna pasta sheets and then add the creme Fraiche onto the lasagna sheets and then sprinkle some grated cheese on top.
  • Put the lasagna into the oven for 20 minutes ( or until the cheese has melted and turned crispy)
  • Serve the Cheesy Lasagna Bolognese with either some steamed vegetables or a side salad and enjoy.


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