Home Made Tasty Lasagne

You can use a shop bought lasagne sauce but add your own vegetables and one secret ingredient (sugar) to make a rich deep sauce.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 6 Prep: 20 min Cook: 40 min

Ingredients

Onion, carrot, celery 1-2 each
Garlic 2 cloves
Minced beef 500g
Red wine 100ml
Aubergine, mushrooms (optional) as you like
Lasagne sauce (red & white) 1 jar each
Sugar 1/2 tbsp
Lasagne sheets 1/2 box
Stockpot 1
Cheese 250-400g

Method

1
Fry the diced onion, carrot and celery in oil and a pinch of salt on low heat. This sofrite is critical for the dish.
2
In another pan, put the garlic and mince to fry. Add wine and simmer. Add the sofrite.
3
Add the tomato sauce from the jar, stockpot and a bouquet garni (if you like) and simmer until reduced. Add the sugar.
4
In an oven dish, first lay the lasagne sheet, then white sauce from the jar, meat sauce, your favourite vegetables (such as aubergine, mushrooms, asparagus) and cheese in 3 layers.
5
Bake in the oven 200C for 40 minutes. Cover with foil for the first 30 minutes, then remove for the cheese to bubble and brown nicely.
6
Wait for 10 minutes before cutting and putting on a plate so that it firms up (the soft mince and cheese is likely to collapse if you serve it immediately). It's better served the next day.

Tips & Note

Tastes even better the next day, so make it the day before your party.
Cooking the sofrite slowly really adds depth to the dish, so take your time over this.

Home Made Tasty Lasagne

You can use a shop bought lasagne sauce but add your own vegetables and one secret ingredient (sugar) to make a rich deep sauce.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 6

Prep: 20 min

Cook: 40 min

Ingredients

Onion, carrot, celery 1-2 each
Garlic 2 cloves
Minced beef 500g
Red wine 100ml
Aubergine, mushrooms (optional) as you like
Lasagne sauce (red & white) 1 jar each
Sugar 1/2 tbsp
Lasagne sheets 1/2 box
Stockpot 1
Cheese 250-400g

Home Made Tasty Lasagne

Recipe ID :954 Posted on 04 AUG 2015

Serves 6

Prep 20min
Cook 40min
views 2,905
printed 128

saved 1

You can use a shop bought lasagne sauce but add your own vegetables and one secret ingredient (sugar) to make a rich deep sauce.

Share

Ingredients

Print Ingredients Email Ingredients
1-2 each
2 cloves
500g
100ml
as you like
1 jar each
1/2 tbsp
1/2 box
1
250-400g

Method

Prep
20min
Cook
40min
1
Fry the diced onion, carrot and celery in oil and a pinch of salt on low heat. This sofrite is critical for the dish.
2
In another pan, put the garlic and mince to fry. Add wine and simmer. Add the sofrite.
3
Add the tomato sauce from the jar, stockpot and a bouquet garni (if you like) and simmer until reduced. Add the sugar.
4
In an oven dish, first lay the lasagne sheet, then white sauce from the jar, meat sauce, your favourite vegetables (such as aubergine, mushrooms, asparagus) and cheese in 3 layers.
5
Bake in the oven 200C for 40 minutes. Cover with foil for the first 30 minutes, then remove for the cheese to bubble and brown nicely.
6
Wait for 10 minutes before cutting and putting on a plate so that it firms up (the soft mince and cheese is likely to collapse if you serve it immediately). It's better served the next day.

Tips & Note

Tastes even better the next day, so make it the day before your party.
Cooking the sofrite slowly really adds depth to the dish, so take your time over this.

HOME
midnight kitchen
I’ve got 136 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
Serve doused in sweet vinegar.
Yam, Wakame seaweed, Vinegar (in water), Sugar
HOME
Lamb is low fat and very healthy. Adding dried chillis and herbs will really make you want to make and eat this - perfect with pasta or on a baguette!
Minced lamb, Celery stalk, Carrot, Onion, Tomatoes (medium), Olive oil, Garlic, Red wine, Stock cube, Mixed herbs, Dried chillis
HOME
Lovely to warm you up on a cold day.
Sardines, Sake, Ginger, Spring onions, Egg, Potato starch, Carrot, Mooli, Burdock root (gobou), Dashi stock, Chilli powder (optional)
HOME
Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!
Spaghetti, Clams, White wine, Olive oil, Onion, Garlic, Dried chilli, Anchovy paste, Vegetable consomme, Spring onions
HOME
We don't want to waste any kombu seaweed used in dashi broth, so let's use it to make this preserve.
Kombu (left from dashi broth), Water, Vinegar, Light soy sauce, Sake, Brown sugar, Mirin, White sesame seeds
HOME
Spanish mojama is the red meat of the tuna, pickled in salt and sundried. It's the tuna version of parma ham or cured ham. If you are given this as a souvenir, try eating it this way, it's suitable as an hors d'oeuvre.
Mojama, Endives (chicory), Sliced almonds, Rocket, Capers, Olive oil
HOME

Similar Recipe

Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
This is a twist to a traditional lasagne, it's got a good kick of spice.
Lasagne sheets, Onions (medium), Carrots (medium), Courgettes (small), Tinned tomatoes (chopped), Garlic, Ginger, Green chillies, Chilli powder, Salt, Brown sauce, Tomato puree, Water, Plain flour, Vegetable oil, Mustard, Salt & pepper, Milk, Cheddar cheese (mature), Paprika
A well known tomato pasta recipe from the Rome region eaten at local restaurants, it doesn't use garlic.
Spaghetti, Salt for boiling, Butter, Olive oil, Pancetta, Onion, Dried chilli, Tinned tomatoes, Parmigiano reggiano
Tobuchan
HOME
Courgettes, cheese and prawns go so wonderfully well together!
Courgettes, Carrots (medium), Frozen prawns with heads, Prawns, Olive oil, Onion, Garlic, Pancetta, Dried chilli, Salt & pepper, Water, Parmigiano reggiano
It's great with a crunchy texture.
Aubergine, Garlic, Garlic powder, Italian parsley, Flour, Egg white, Breadcrumbs
Rose Wine
PRO
The surimi is shaped to look like baby eel, it's from the Spanish gourmet city of San Sebastian.
Tinned baby eel surimi, Olive oil, Onion, Pancetta or bacon, Dried chilli, Cherry tomatoes, Garlic, Cooked prawns, Spaghetti

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe