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Lasagne (low salt and fat)

The toddler friendly version that is also great for the whole family - the batch cooking recipe
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Keyword: baby, batch cooking, beef, pasta
Servings: 2 large baking trays

Ingredients

Beef and tomato filling

  • 2 kg minced beef lean but not too lean, about 10% fat
  • 3 tins chopped tomatoes
  • 2 onions chopped finely
  • 4 cloves garlic chopped finely
  • 3 tbsp olive oil
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1 beef stock cube optional

White sauce

  • 50 g butter
  • 3 tbsp plain flour
  • 1 pint milk
  • 1 pinch ground nutmeg optional
  • 1 pinch ground cinnamon optional

For assembly

  • 15-20 sheets dry lasagne
  • 150 g cheese grated

Instructions

Beef and tomato filling

  • In a large, deep bottomed pan, sautee the onions and garlic with olive oil until soft
  • Add minced beef and brown throughout
  • Add the tinned tomatoes, stock cube, thyme and pepper then allow to simmer for around 15 minutes. Then turn heat off ready for use

White sauce

  • Whilst the beef and tomato filling is simmering, make the white sauce by creating a rue in a separate saucepan with the butter and flour on low heat. Melt the butter first then add the flour a spoonful at a time and mix with the melted butter
  • Then add the milk slowly whilst making sure the rue dissolves in the milk. Add more milk if more white sauce is needed
  • Continue cooking on low heat and keep stirring for about 5 minutes. The sauce will thicken then turn the heat off ready for use

Assembly

  • In a large rectangular baking tray with high sides, spoon a layer of beef on the bottom, followed by sheets of lasagne. Break the sheets up to ensure an even coverage
  • Spoon white sauce onto the lasagne sheets then repeat with beef, lasagne and white sauce
  • End with a layer of white sauce
  • Bake in a preheated oven at 200C for 30 minutes. Then sprinkle cheese on top and bake for a further 15 minutes at 180C

Notes

This recipe will bake 2 large trays of lasagne. The filling and assembly can be made ahead of time, even a day ahead. Then just bake before eating. 
Any left overs can be frozen and reheated in an oven for about 30 minutes at 180C.