Homemade Lasagna Recipe 
A delicious homemade lasagna recipe with vegetables.
Homemade Lasagna Recipe
A delicius easy Homemade Lasagna Recipe
Ingredients
- 1 Leek
- 1 Carrot
- 4 Closed Cup Mushrooms
- 2 Celery Sticks
- 1 Onion
- 1 Garlic Clove
- 1 Kallo Organic Beef Stock Cube
- 300 ml Creme Fraiche
- 6 Lasagna Sheets
- 250 grams Organic Beef Mince
- 2 tbsp Oilive Oil or Coconut Oil
- 1 tbsp Oregano
- 1 tsp Sea Salt
- half tsp Pepper
- 1 Tin Chopped Tomotatos
- 1 tsp Dried Coriander Leaf
Instructions
- Wash the leeks and celery sticks using running cold tap water. Use a piece of kitchen tissue to wipe away any soil left on the mushrooms
- Slice the leeks, celery sticks, onion, and mushrooms and cut the ends off the carrot. Using a vegetable peeler, peel the carrot.
- Take the skin off the garlic clove and using a garlic crusher, crush the garlic clove and then leave to one side with the other vegetables
- Add 1.3 liters of water to a large saucepan and bring the water to boil ( 200ml will be for the beef stock and the rest will be for the lasagna sheets later on)
- Add the olive or coconut oil to the frying pan and turn on the heat
- Once the oil has heated up add the organic mince beef and fry on a low heat for around 4 minutes or until the minced beef has browned.
- Now that the minced beef is browed drain the excess liquid that is in the pan (I use a sieve for this). Set aside the minced beef.
- Add 1tbs of olive oil or coconut oil to the frying pan. Once the oil has heated up add the Onion, Mushrooms, Celery, Leek, Peeled Carrot and Garlic to the frying pan and give them a good stir.
- Cook the vegetables for 1 minute and then add the oregano, sea salt, pepper, and coriander leaf to the frying pan and stir well.
- Once the vegetables, have softened add the organic mince beef back into the frying pan and give everything a stir.
- Now using a measuring jug, add 200ml of boiled water from the large saucepan and then add the kallo organic mince beef cube to the measuring jug, mix well using either a whisk or a fork until the stock cube has dissolved.
- Add the chopped tomatoes into the frying pan and then add 200ml of the beef stock to the pan
- Give everything a stir and then add the lid to the frying pan
- Now preheat the oven to 180 degrees for a fan oven and gas mark 4 for a gas oven. Add a medium sized oven dish to the oven
- Reduce the heat once everything is simmering, leave for around 4 minutes and then stir again. Cook for a further 10 minutes
- Once the lasagna bolognese is done add 6 lasagna pasta sheet to the large saucepan with the boiling water and leave to soften for 2 minutes
- Once the lasagna sheets are done add half of the lasagna bolognese to the oven dish and then add 3 lasagna pasta sheets next to each other and then add the rest of the lasagna bolognese sauce ontop of the first layer of lasagna sheets.. Now add another layer of the lasagna pasta sheets and then add the creme Fraiche onto the lasagna sheets and sprinkle some grated cheese on top.
- Put the lasagna into the oven for 20 minutes ( or until the cheese has melted and turned crispy)
Notes
Serve with either some steamed vegetables or a side salad and enjoy.