Beef Lasagne


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I’m fairly sure that one of life’s greatest pleasures is lasagne. Maybe because it was my favourite dish growing up, maybe because Garfield is my spirit animal. Maybe because the combination of rich, tomato and beef bolognaise layered with pasta sheets, homemade bechamel and gooey, melt-in-the-mouth mozzarella is my idea of a good time.

The reason it tastes so good is that it takes time and love to make it. I promise you a lasagne that tastes amazing, with none of the efforts. Delivered with a fresh tomato and bocconcini salad and classic vinaigrette so all the work you have to do is open the fridge and pop it in the oven.

Heating Instructions – Pre-heat 180c. Remove the label and plastic lid from the lasagne, we recommend placing the lasagne on a baking tray, as the contents will be hot when removed from the oven and the sauce can spill. Bake in the oven for around 30 – 40 minutes, until the sauce is bubbling and the top is golden. Once the lasagne has been removed from the oven leave it to rest for 15 – 20 minutes, this allows the layers to settle so you can lift out slices without it smooshing.

Ingredients: olive oil, onion, garlic, aberdeen angus beef mince, leek, tomato puree, tomato, carrot, celery, basil, pepper, salt, lasagne sheets, mozzarella, parmesan, butter, cornflour, milk, italian herbs bay leaf, mustard

Additional information

Portion Size

Large, Medium, Small


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