Beef Lasagne with Smoked Cheddar Cheese Sauce

3 from 2 votes

Beef Lasagne with Smoked Cheddar Cheese Sauce

This lasagne with smoked cheddar cheese sauce is a delightful twist on the traditional Italian dish. Instead of the usual béchamel sauce, this version incorporates a creamy cheddar cheese sauce, adding a rich and tangy flavour to the layers of pasta and meat and tomato sauce.

Prep Time20

Cook Time1 50

Total Time2 10

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 458kcal

Author: Elizabeth

Equipment

1 large saucepan
1 casserole dish
1 measuring jug
1 wooden spoon
1 measuring spoons
1 knife

Ingredients

for the tomato sauce

1 tbsp sunflower oil
1 medium onion finely chopped
2 garlic cloves finely chopped
90 grams smoked back bacon finely chopped
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1 tsp Shetland sea salt
600 grams lean beef mince
2 tbsp tomato puree
400 grams tinned chopped tomatoes
250 ml good quality beef stock
2 bay leaves
1 handful fresh basil leaves
2 tbsp extra virgin olive oil to add at the end

for the cheddar cheese sauce

60 grams butter
60 grams plain flour
600 ml full fat milk
150 grams mature cheddar cheese grated

to assemble

no cook lasagne sheets
80 grams Parmesan cheese grated
freshly grated nutmeg or ground mace blades
50 grams mature cheddar cheese grated

Instructions

Preheat oven to 200 ℃/ 390 ℉.
Heat 1 tbsp sunflower oil in a large pan over medium-high heat.
Gently saute 1 medium onion, chopped, until they begin to soften and change colour slightly.
Add 2 garlic cloves, finely chopped, and 90 grams smoked back bacon, chopped, and cook for a few minutes.
Add 1 tsp dried oregano, 1 tsp Shetland sea salt and 1/2 tsp freshly ground black pepper and stir well.
Add 600 grams lean beef mince and cook until browned all over.
Add 2 tbsp tomato puree (I used heaped spoonfuls) and stir well, then spoon in 400 grams tinned chopped tomatoes and 250 ml good quality beef stock. Add 2 bay leaves and season well.
Stir well, reduce the heat and simmer, covered, for at least an hour until the sauce becomes nice and thick. The longer you leave it to gently simmer the better it will taste.
Remove from the heat. Drizzle in 2 tbsp extra virgin olive oil and stir in 1 handful fresh basil leaves, torn. Taste for seasoning, and set aside.
To prepare the cheese sauce, heat 60 grams butter in a small saucepan over a medium heat. Stir in 60 grams plain flour, and stirring continuously, cook for one minute.
Remove the pan from the heat and pour in a little milk, stirring constantly. Slowly add the rest of 600 ml full fat milk and whisk until there are no lumps.
Return the pan to the heat and stir until it begins to thicken.
Switch off the heat and add 150 grams mature cheddar cheese. Stir until the cheese has melted into the sauce. Set aside.
To assemble, spoon a little of the tomato sauce onto the base of your casserole dish and arrange a layer of no cook lasagne sheets over the top. I break mine to fit my awkward sized dishes, using the little broken bits to fit any gaps.
Spoon some more tomato sauce over the lasagne sheets and pour over 1/3 of the cheese sauce.
Sprinkle with freshly grated nutmeg or freshly ground mace and 1/3 of 80 grams Parmesan cheese.
Repeat until all the ingredients are used up, finishing with a layer of lasagne topped with a layer of cheese sauce. Sprinkle with 50 grams mature cheddar cheese and Parmesan.
Bake for 30 minutes until golden and bubbly. Set aside for at least 15 minutes to cool before cutting.

Video

Notes

Optional variations:

Use a mild cheddar cheese if you don't like the taste of sharp cheddar.
Use a food processor to chop up celery, courgettes and carrots very, very finely and add them into the tomato sauce.
For a traditional bechamel sauce, omit the cheddar cheese and add a dash of ground mace. Season with ground white pepper.
Add a layer of ricotta cheese mixed with chopped-up spinach sauteed just until it wilts. Stir in an egg to bind it together.
Add a layer of grilled vegetables - I like courgette and peppers.
Top with little spoonfuls of basil pesto.
My ex-husband used to add a tin of tomato soup to his lasagne sauce instead of beef stock. It added a lovely tomato creaminess. Our kids loved his version too.

Nutrition