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Hearty corned beef lasagne

With winter on its way, it’s time to get back into delicious comfort dishes. What better way to start than with a hearty corned beef lasagne?

SERVES 6 // COOKING TIME 1 hour 15 min

For the filling
Vegetable oil, to fry
1 onion, diced
2 carrots, grated
2 cloves garlic, crushed
2 tsp mixed herbs
2 tsp sugar
1 tsp salt
1 tsp pepper
1 tsp paprika
1½ tins corned beef, finely chopped
2 tins chopped tomatoes
For the white sauce
1½ cups milk
3 tbsp butter
3 tbsp flour
1 tsp salt
To assemble
250 g lasagne, cooked
100 g Cheddar, grated

For the filling
1. Heat a little oil in a large pot and fry the onion. Add the carrots, garlic, herbs, sugar, salt, pepper and paprika. Cook over medium heat for 5 minutes.
2. Add the corned beef, turn up the heat and fry for 3 minutes.
3. Add the tomatoes and ½ cup water. Simmer for 10 minutes.
For the white sauce
1. Heat the milk in a pot.
2. Melt the butter in a separate pot. Whisk in the flour and salt.
3. Slowly add milk, whisking. Cook until the sauce thickens.
To assemble
1. Preheat oven to 180°C.
2. Place a layer of beef at the bottom of your oven dish. Cover with a layer of lasagne. Repeat until the beef is finished.
3. Pour the white sauce over the top and sprinkle with Cheddar.
4. Bake for 30–40 minutes, until golden brown on the edges.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

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