Lasagne

Lasagne

This is a classic Halal lasagne recipe which I have cooked many times over and perfected. This recipe is based on 100% halal ingredients.

One top tip is, Lasange always tastes better the following day. So make extra for Lunch!



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You'll need a large frying pan, saucepan, large glass oven tray (3.5l).

DifficultyIntermediateYields6 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

Meat Sauce (Ragu)
 2 lbs halal mince beef or mutton
 1 qt halal beef stock cube
 2 tbsp olive oil
 2 tbsp plain flour
 2 diced onions
 250 g mix veg (carrots, mushroom, sweetcorn)
 2 crushed garlic cloves
 3 tbsp tomato purée
 800 g chopped tomatoes
 1 tbsp chopped thyme
White Sauce
 50 g butter
 50 g plain flour
 1 l hot milk
 ½ grated onion
 3 cloves
 50 g cheese, finely grated
 2 pinches salt and ground black pepper
Lasagne topping
 12 lasagne sheets (not a cheap brand)
 100 g grated mature cheddar
 50 g grated mozzarella

1

First, infuse the milk to make the béchamel sauce. Put the 1-litre milk, 1 thickly sliced onion and 3 cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.

Meat Sauce (Ragu)
2

Heat a large frying pan until hot and add the oil. Cook the mince until brown all over (about 10 minutes). Remove from the heat and transfer to a plate.

3

Add the onion, mixed veg and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. And then add the beef stock cube and bring to the boil. Finally add in tomato purée and thyme, then stir well.

4

Stir in the canned tomatoes. Bring to the boil again, cover and cook for 1 hr, stirring occasionally to stop the bottom catching.

5

Uncover and gently simmer for another 30 mins until the meat is tender and saucy. Taste and season.

6

Preheat the oven to180C/356F/Gas 4.

White Sauce (Béchamel)
7

Strain the milk through a fine sieve into a jug. Melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened.

8

Add the cheese and season well with salt and pepper.

Bringing it together
9

Preheat the oven temperature to 200C/400F/Gas 6.

10

Soften the lasagna sheets in boiling water - usually takes 10 minutes

11

Put a small layer of the meat sauce in the base of the oven tray. Spoon one-third of the white sauce on top and if you want, add a bit of cheese. Arrange one layer of lasagne sheets on top, breaking them if need be to fill the cracks.

12

Repeat this till you have three layers. Finish off with the final layer of white sauce and top with cheese. Use bother cheddar cheese for taste and mozzarella for the stretchiness.

13

Place in the oven and bake for 45 mins until bubbling, and crisp on top. The pasta sheets should not be plasticky.

14

Let it sit for 10 minutes before serving.

Ingredients

Meat Sauce (Ragu)
 2 lbs halal mince beef or mutton
 1 qt halal beef stock cube
 2 tbsp olive oil
 2 tbsp plain flour
 2 diced onions
 250 g mix veg (carrots, mushroom, sweetcorn)
 2 crushed garlic cloves
 3 tbsp tomato purée
 800 g chopped tomatoes
 1 tbsp chopped thyme
White Sauce
 50 g butter
 50 g plain flour
 1 l hot milk
 ½ grated onion
 3 cloves
 50 g cheese, finely grated
 2 pinches salt and ground black pepper
Lasagne topping
 12 lasagne sheets (not a cheap brand)
 100 g grated mature cheddar
 50 g grated mozzarella

Directions

1

First, infuse the milk to make the béchamel sauce. Put the 1-litre milk, 1 thickly sliced onion and 3 cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.

Meat Sauce (Ragu)
2

Heat a large frying pan until hot and add the oil. Cook the mince until brown all over (about 10 minutes). Remove from the heat and transfer to a plate.

3

Add the onion, mixed veg and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. And then add the beef stock cube and bring to the boil. Finally add in tomato purée and thyme, then stir well.

4

Stir in the canned tomatoes. Bring to the boil again, cover and cook for 1 hr, stirring occasionally to stop the bottom catching.

5

Uncover and gently simmer for another 30 mins until the meat is tender and saucy. Taste and season.

6

Preheat the oven to180C/356F/Gas 4.

White Sauce (Béchamel)
7

Strain the milk through a fine sieve into a jug. Melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened.

8

Add the cheese and season well with salt and pepper.

Bringing it together
9

Preheat the oven temperature to 200C/400F/Gas 6.

10

Soften the lasagna sheets in boiling water - usually takes 10 minutes

11

Put a small layer of the meat sauce in the base of the oven tray. Spoon one-third of the white sauce on top and if you want, add a bit of cheese. Arrange one layer of lasagne sheets on top, breaking them if need be to fill the cracks.

12

Repeat this till you have three layers. Finish off with the final layer of white sauce and top with cheese. Use bother cheddar cheese for taste and mozzarella for the stretchiness.

13

Place in the oven and bake for 45 mins until bubbling, and crisp on top. The pasta sheets should not be plasticky.

14

Let it sit for 10 minutes before serving.

Lasagne

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