Home-made Lasagna Recipe

I'd very much like to share more articles that celebrate the joys of homemade cooking, yurt living, and reconnecting with nature along with our crochet content. Through our article section here, I really hope to inspire you lovely people to embrace the simplicity and authenticity of preparing meals from scratch, finding solace and fulfillment in the cozy confines of our yurt, and experiencing the beauty of the natural world. Whether it's sharing recipes, tips for sustainable living, or anecdotes from my own experiences, I hope to encourage you to savour life's simple pleasures and forge deeper connections with the environment around you. I hope you will enjoy these new features, starting with my home-made lasagna recipe!

This easy to prepare recipe is so simple to make and will serve 6-8 people. It can also be made gluten free.

All you'll need is the following ingredients..

- A dash of olive oil or sunflower oil
- 1 carrot sliced
- 1 onion sliced
- 2 cloves of garlic chopped
- 1 stalk of celery sliced
- 500g beef mince
- 200ml red wine
- 200ml beef stock
- 1 tablespoon of tomato puree
- 400g tin of chopped tomatoes
- Lasagna sheets (choose gluten free if needed)
- 70g grated Parmesan cheese
- 50g butter
- 50g all purpose flour (choose gluten free if needed)
- 600ml milk

Method

- Pre-heat oven to 180°C Fan, 200°C or gas mark 6
- In a large saucepan, heat the oil and gentle fry the carrot, onion, garlic and celery for a few minutes until soft 
- Add the beef mince and fry until brown
- Add the wine, chopped tomatoes, beef stock and tomato puree and boil gentle for about 20 minutes to reduce the liquid, season with salt and pepper. In the meantime make the white sauce 
- In a separate smaller saucepan, melt the butter over a low heat and add the flour, stirring continuously until well mixed. Remove from the heat and whisk in the milk. Return to the heat and cook your sauce gently until thickened like a sauce. The consistency should be thickened but still pour-able
- In a Le Creuset lasagna pan begin to layer up your sauces; starting with a layer of the tomato sauce, followed by a layer of lasagna sheets and finishing with a layer of white sauce. Repeat this 2 to 3 times until you reach the top of your pan. Finish with a layer of grated Parmesan cheese.
- Bake in the oven for 40 minutes until golden. Serve with salad and/or potato fries and a few glasses of the red wine!

Your lasagna will keep in the fridge for 2-3 days, but can be frozen for up to 3 months.
Make sure to defrost thoroughly before re-heating either in the oven or microwave and is piping hot before serving.

I hope you enjoy! A new comment section will be coming to our articles page soon, so when it's live do let us know if you try my lasagna recipe!