Lasagne recipes

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Butcher Advice

Getting the most out of your mince

Beef mince  

Premium, gourmet, lean, best and choice are just some of the terms used by retailers to describe the differing mince categories. Always check the label or ask you butcher about its grade.

Go for lean beef mince for meat sauces used in dishes like bolognaise and lasagne.

Buying tips

  1. Refer to use-by-dates on packaged mince and use well within that time.
  2. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it.
  3. Mince can be frozen for 2-3 months.
  4. To freeze mince, place meal size portions in good quality, strong plastic bags. Expel as much air as possible and secure with tape for an effective seal. Each package should carry a label showing weight or amount and date of packaging.
  5. Lay it out flat to freeze, it will then defrost evenly and quickly.

Tips & Techniques

Essential tips for a beef mince sauce for lasgana

  1. Heat a large, deep-sided frypan until moderately hot, cook the mince in small batches, and break up lumps with a fork.
  2. Cook batches until any liquid that comes off the mince has evaporated. The mince can then begin to brown. Set aside.
  3. Reduce the heat to low, and then add onions and garlic to the pan, let them cook until just tender. Then return all the mince to the pan with the sauce ingredients.
  4. Ideally, the mixture should simmer uncovered for about 45 minutes – if time is short,  25 or 30 minutes will be near as good.

Make the lasagne ahead of time

You can make both sauce components ahead of time, up to 2 days in advance or even longer if you freeze the meat sauce.  The just assemble and bake your lasagne on the day of serving. When you are ready to assemble it warm both sauces for a few minutes in the microwave, this makes them much easier use.

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