Home Made Cook of the Year – Best Ever Lasagne

24/07/2012 | Posted in Kitchen, Home Made Cook of the Year

The latest recipe we’ve recieved as part of  Home Made Cook of the Year competition is a twist on a classic lasagne recipe.



Sue Hardy’s recipe for ‘Best Ever Lasagne’ is a feast fit for even the hungriest of families.

If you’re looking for meal ideas, why not give it a try tonight.

If you think you can match Sue’s culinary skills, then send us your own home cooked recipe and you could end up cooking for Brian Turner and walk away with a fabulous foodie prize package.

Click here for full details and to learn how to enter.


Best Ever Lasagne


Ingredients – Cheese Sauce:

Pre-heat the oven to gas mark 4

600ml semi-skimmed milk

25g butter

25g plain flour

salt and pepper

50g grated mature Cheddar cheese

2.5ml teaspoon mustard

Ingredients – Mince:

400 g lean mince

2 x medium onions (chopped)

10g butter

1 x red pepper chopped

1 x yellow pepper chopped

200g mushrooms – sliced

400g tin of chopped tomatoes

100g tomato puree

2 x beef stock cubes

3 x tablespoons of Worcester sauce

2 x tablespoons of English mustard

3 x heaped tablespoons of dried mixed herbs

2 x cloves of garlic – chopped

250g pre-cooked lasagne sheets

Salt and pepper to season

Ingredients – Topping:

50g mature cheddar

Tablespoon of fresh chopped basil

Method – Mince

  • Pre-heat the oven to gas mark 4
  • Fry the chopped onions in the butter over a low heat until translucent.
  • Add the chopped peppers (de-seeded ), sliced mushrooms, and chopped garlic and fry for a further 3 minutes In a separate jug Crumble to stock cubes and add ¼ litre of boiling water Add the tomato puree, Worcester sauce, English mustard, mixed herbs and salt and pepper.
  • Mix well and set aside
  • In a separate large deep saucepan, gently fry the mice for 5 minutes until the colour turns from red to brown – Add the tin of chopped tomatoes, the stock mix, and fried vegetables Stir well and simmer for 20 minutes stirring occasionally until the liquid is reduced.

Method – Sauce

  • Warm the milk in a saucepan over a low heat but do not boil In a separate saucepan melt the butter, then stir in the flour and cook gently for 1-2 minutes. Do not allow to brown.
  • Take off the heat and gradually blend in the milk stirring vigorously after each addition to stop lumps forming. (If it goes lumpy don’t worry – wither whiz with a blender or press through a sieve) Bring to the boil slowly and stir all the time for 2 minutes. Add the grated cheese and stir for a further 3 minutes until the cheese has melted.

To Assemble

  • In a deep dish, (200mmx150mmx50mm) spoon a third of the mince mixture in to the dish, cover with a single layer of lasagne sheets, then cover with a third of the cheese sauce, Repeat these steps in layers with mince, pasta sheets and cheese sauce finishing with cheese sauce on the top.
  • Sprinkle the remaining cheese on top and bake in the middle of the oven for 35 to 40 minutes.
  • Sprinkle with the chopped fresh basil just before serving,
  • If you shop carefully you will have enough left to make a tomato and onion salad and a garlic bread baguette

If you shop carefully you will have enough left to make a tomato and onion salad and a garlic bread baguette

Ingredients – Garlic Baguette

Twin pack of part cooked baguette

25g butter

2 x cloves garlic chopped

1 x tablespoon of mixed herbs

Method – Garlic Baguette

Cook the baguette per the instructions on the packet Remove from the oven Slice diagonally Mix the butter, chopped garlic and herbs and carefully press in between the slices Wrap in tin foil and bake for 4 minutes Serve whilst hot – tear and share


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