Dromona’s No-Fuss Lasagne

Ready to eat in under an hour, this no-fuss lasagne is filled with big flavours and topped with irresistibly melted Dromona Cheddar. Why not bake ahead and freeze for those prep-free midweek meals!
  • Preparation time: 15 mins
  • Cooking time: 35 mins
  • Total time: 50 mins
PREPARATION TIME:
15 mins
COOKING TIME:
35 mins
TOTAL TIME:
50 mins

Serves 6 – 8 people
You will need a large shallow casserole or oven proof pan, roughly 32cm in diameter

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 leek, washed, trimmed and finely chopped
  • 2 carrots, finely diced
  • 2 garlic cloves, crushed
  • 750g lean steak mince
  • 500ml tomato passata
  • 60g tomato paste
  • 1 pinch chilli flakes
  • 250ml beef stock
  • 400g fresh lasagne sheets, cut in half diagonally
  • Freshly milled salt and pepper


For the cheese sauce:

  • 50g Dromona butter
  • 50g plain flour
  • 500ml milk
  • 200g Dromona grated mature cheddar

Made for sharing:

Serve with some crunchy coleslaw and enjoy dipping your crusty bread into the rich, meaty sauce. Take a picture of your masterpiece before the spoons start to dig in, so you can share your #GreatFoodMoments

How It’s Done:

  1. Heat olive oil in a large casserole over medium-high heat and fry the onion, leeks and carrots for 5 minutes until soft, then add garlic and stir for 1 minute. Stir in steak mince, breaking up with a wooden spoon and cook for 5 minutes until brown.
  2. Stir in passata, tomato paste, chilli flakes and stock. Bring to a boil, then lower the temperature and simmer for 5 minutes.



For the cheese sauce:

  1. Melt butter in a saucepan, then add flour, stirring continuously until a paste forms – this is called a roux. Gradually whisk milk to the roux, whisking until smooth. Cook for 5 minutes, continuing to stir until the sauce has thickened, then stir in half of the cheese.



To assemble:

  1. Preheat an oven to 180oC / 160oC (Fan) / Gas mark 4.
  2. Remove two thirds of the meat sauce from the casserole to a large bowl.
  3. Spread the remaining third over the base of the casserole and arrange a layer of fresh lasagne sheets on top. Pour over one third of the cheese sauce. Repeat twice, finishing with cheese sauce and sprinkle with remaining grated cheddar. Bake in a hot oven for 35 minutes until golden.
  4. Serve with crisp salad and crusty bread

Dromona’s No-Fuss Lasagne

Ready to eat in under an hour, this no-fuss lasagne is filled with big flavours and topped with irresistibly melted Dromona Cheddar. Why not bake ahead and freeze for those prep-free midweek meals!
PREPARATION TIME:
15 mins
COOKING TIME:
35 mins
TOTAL TIME:
50 mins

Serves 6 – 8 people
You will need a large shallow casserole or oven proof pan, roughly 32cm in diameter

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 leek, washed, trimmed and finely chopped
  • 2 carrots, finely diced
  • 2 garlic cloves, crushed
  • 750g lean steak mince
  • 500ml tomato passata
  • 60g tomato paste
  • 1 pinch chilli flakes
  • 250ml beef stock
  • 400g fresh lasagne sheets, cut in half diagonally
  • Freshly milled salt and pepper


For the cheese sauce:

  • 50g Dromona butter
  • 50g plain flour
  • 500ml milk
  • 200g Dromona grated mature cheddar

How It’s Done:

  1. Heat olive oil in a large casserole over medium-high heat and fry the onion, leeks and carrots for 5 minutes until soft, then add garlic and stir for 1 minute. Stir in steak mince, breaking up with a wooden spoon and cook for 5 minutes until brown.
  2. Stir in passata, tomato paste, chilli flakes and stock. Bring to a boil, then lower the temperature and simmer for 5 minutes.



For the cheese sauce:

  1. Melt butter in a saucepan, then add flour, stirring continuously until a paste forms – this is called a roux. Gradually whisk milk to the roux, whisking until smooth. Cook for 5 minutes, continuing to stir until the sauce has thickened, then stir in half of the cheese.



To assemble:

  1. Preheat an oven to 180oC / 160oC (Fan) / Gas mark 4.
  2. Remove two thirds of the meat sauce from the casserole to a large bowl.
  3. Spread the remaining third over the base of the casserole and arrange a layer of fresh lasagne sheets on top. Pour over one third of the cheese sauce. Repeat twice, finishing with cheese sauce and sprinkle with remaining grated cheddar. Bake in a hot oven for 35 minutes until golden.
  4. Serve with crisp salad and crusty bread

Made for sharing:

Serve with some crunchy coleslaw and enjoy dipping your crusty bread into the rich, meaty sauce. Take a picture of your masterpiece before the spoons start to dig in, so you can share your #GreatFoodMoments