Now, before you click away from here- I know this isn’t the most attractive lasagne in the world… but I promise you that it is one of the best.
This recipe is one which has been floating between both of my parents for years now, and it has evolved through the years. Of course, now I’m here making this recipe and I’m adding my own little elements too. You could call this the Clegg Lasagne, and it’s one of my favourite comfort foods of all time…
It involves a perfect tomato sauce, Mince and onion, and of course a creamy cheese sauce. The extra element we have always added to our Lasagne is a breaded topping: and trust me, once you’ve had it you won’t want to ever eat it without again.
So without going on with myself any more- here is my recipe for a big batch, family size, freezer friendly Lasagne!
Big Batch Lasagne
Serves 6-8 Prep Time: 2 hours
- 500g lean beef mince
- 1 small onion
- 1 clove garlic
- 1 tbsp balsamic vinegar
- 2 beef oxo cubes
- 2 tins chopped tomatoes
- Half tube tomato purée
- Splash Worcester sauce
- 1tbsp mixed herbs (italian)
- 2 slices pepperoni (optional)
- 1tbsp butter
- 1tbsp flour
- 1/2 pint milk (approx)
- 150g grated cheddar
- Lasagne sheets
- 3 slices shredded bread and some extra cheese for topping
For the sauce: sweat a finely diced onion along with the pepperoni slices and garlic. Once cooked, add the herbs, Worcester sauce and tomato purée. Mix well then add chopped tomatoes. Simmer for 30 minutes then blend.
For the meat: in a frying pan add you beef and stock cubes. Fry off for a few minutes then add balsamic vinegar. Cook for a few more minutes then pour into the sauce.
Cheese sauce: melt the butter in a pan and add the flour. Stir around for a moment to cook the flour out and then add milk. Keep stirring to thicken the sauce. Season with pepper and then add cheese. Stir until melted.
To assemble: add a layer of tomato, then pasta, then cheese sauce, then pasta. Repeat once or twice ending with cheese sauce on top depending how large you want the lasagne. Cover with foil and bake at 190C for 45 minutes. Add the topping and grill for 5 minutes. Enjoy!