Lasagne with Lemon Zest

by Kevin Dundon

Layers of meaty sauce with cheese and béchamel sauce, topped with more glorious cheese – it is little wonder that lasagne is a real family favourite. The lasagne sheets do not need precooking. The lemon zest will light up the béchamel sauce!

4 people 60 minutes 10 minutes

Ingredients

200 ml Beef Stock
25 g Butter
1 medium Carrots finely chopped
1 medium Celery stick, finely chopped
300 g Cheddar Cheese grated
2 cloves Garlic crushed
6 - Lasagne Sheets
1 small Lemon zest only
500 ml Milk
1 tsp Mixed Fresh Herbs
1 tbsp Olive Oil
1 medium Onion finely chopped
25 g Plain Flour
150 ml Red Wine
1 pinch Salt
1 handfull SuperValu Fresh Parsley Flat Leaf
2 sprigs SuperValu Fresh Thyme
20 g Tomato Puree
400 g Tomato Sauce
1 pinch White Pepper
750 g lean minced beef

Method

1. Heat a little olive oil in a large frying pan and sauté the carrot, celery, onion and garlic for 3–5 minutes, until cooked but not completely soft.

2. Add the minced beef, mix thoroughly and cook until it is browned.

3. Stir in the tomato puree, red wine, thyme, flat leaf parsley and stock and cook gently, uncovered, for 2 minutes.

4. Add the tomato sauce and herbs and cook for 10–15 minutes, until most of the liquid has reduced. Season with salt and pepper to taste.

5. Meanwhile make your Béchamel Sauce. Melt the butter in a heavy-based saucepan over a low heat. Sprinkle in the flour and stir with a balloon whisk. Cook gently for 2–3 minutes, until the roux is off-white in colour. Take care not to overcook it as this will make the sauce discoloured.

6. Slowly pour the milk on to the roux and increase the heat to medium, whisking constantly until it comes to the boil. Season with salt and white pepper and cook for a further 6–8 minutes to ensure the flour is cooked through.

7. Preheat the oven to 180°C/350°F/gas mark 4.

8. Place a layer of the meat sauce in the bottom of a 25 x 18cm (10 x 8 inch) baking dish. Add a layer of the pasta, a layer of béchamel and sprinkle with some of the grated cheese and lemon zest. Repeat these layers, finishing with béchamel and grated cheese. Bake for 35–40 minutes, until bubbling hot.

9. Serve with a crisp green salad and garlic bread.