It’s been super chilly and I’m sure you’ll agree that all you’ve been craving is some comfort food. So, we’ve managed to whip up a couple of money maker coupons that’ll earn you some cash back alongside satisfying that cheesy craving!
- 1kg Ground Beef
- 2 cups / 500ml Tomato Paste or Tinned Tomatos.
- 2 cups / 500ml Beef Stock
- 2 ribs of Celery, finely diced
- 2 medium Carrots, grated
- 1 large White Onion, finely diced
- 3 cloves of Garlic, minced
- 2 Bay Leaves
- 1/4 cup each: Fresh Basil, Fresh Parsley, finely diced (plus extra to garnish)
- 1 tsp Dried Oregano
- Salt & Pepper, to taste
- Olive Oil, as needed
- 4 cups / 1 litre Milk, at room temp
- 5 tbsp Plain Flour
- 4 tbsp Unsalted Butter
- 1/2 small Nutmeg, grated
- 100g Parmesan, grated (save some to top)
- Salt & Pepper, to taste
- 350g Fresh Lasagne Sheets
- 2 cups / 200g Mozzarella, shredded
- Drizzle around 1 tbsp olive oil into a large pot over medium heat. Add beef, break it up with a wooden spoon and season with a pinch of salt and pepper. Continue to fry until fully browned, then pour into your lasagne dish
- Add onion, celery and carrot, and continue frying until they soften and begin to brown. Add garlic at the last minute, then add your tomato puree (tomato paste).
- Add your beef and pour in your beef stock, tomato passata, parsley, basil, oregano, bay leaves, 1 tsp sugar, salt & pepper (to taste). Turn heat to low, pop on a lid and allow to simmer for at least 1 hour 30 mins, stirring occasionally. Then take off lid and allow the sauce to reduce, another 20-30mins should be fine. Meanwhile…
- Melt your butter in a suitably sized pot over medium heat. Add flour, then stir into a paste.
- Gradually pour in your milk, whisking as you go to ensure lumps don’t form. Allow the sauce to simmer away for 5-10mins to thicken, then add your nutmeg, parmesan and salt & pepper (to taste). Stir to combine, taste for seasoning, then remove from heat.
- You want the sauce thick enough to coat the back of a spoon, but not so thick it won’t pour.
- Pre heat oven to 180c.
- In a baking dish, spread a few spoons of ragu. This is so the pasta doesn’t stick to the bottom.
- Your layers will then go as follows:
Pasta sheets, Ragu, Bechamel Sauce, Mozzarella. The last layer will be pasta sheets, then Bechamel, then mozzarella and parmesan to top. That’s 4 layers of pasta, 4 layers of Ragu (including very bottom layer), 4 layers of Bechamel and 4 layers of mozzarella.
- Pop in the oven for 30-40mins or until the surface is deep golden (Some ‘burnt’ parts are fine, extra flavour). Let it sit for at least 15mins. This is important or it will be too liquidy. That and it’ll burn the roof of your mouth!
- Serve with an extra sprinkle of basil or parsley. Enjoy!
Don’t forget to snap on SnapnSave to get cash back on some of the ingredients we have on offer!
Get over R40 cash back here!
View Recipe source here.