Lasagna UK (British Pub Style)
The quintessential British pub classic: slow-cooked minced beef bolognese layered with egg pasta sheets, rich creamy Cheddar béchamel sauce, and baked with a bubbling crust of mature English cheddar.
Ingredients
- • 500g lean minced beef (chuck steak)
- • 1 onion, 2 garlic cloves, 1 carrot (finely diced)
- • 400g tinned chopped Italian tomatoes and 2 tbsp tomato purée
- • 1 tsp dried oregano and Worcestershire sauce
- • 9 dried lasagne pasta sheets
- • Béchamel: 50g butter, 50g flour, 600ml milk, 150g mature Cheddar (grated)
Preparation Steps
Brown minced beef in a pan, add vegetables, and sauté 5 minutes. Stir in tomato purée, tinned tomatoes, oregano, and Worcestershire sauce. Simmer for 30 minutes.
Melt butter, whisk in flour for 1 minute, then gradually whisk in warm milk until smooth. Simmer 3 minutes and stir in half the grated Cheddar.
In a baking dish, layer meat sauce, pasta sheets, and Cheddar béchamel. Repeat for 3 tiers, finishing with béchamel and scattering remaining Cheddar over top.
Bake at 190°C for 35-40 minutes until bubbling, golden-brown, and pasta is tender. Serve with garlic baguette and chips.