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Mac ’n’ cheese lasagne recipe
Mac ’n’ cheese lasagne recipe
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulge in the ultimate comfort food with our creamy mac 'n' cheese lasagna mashup.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 600g beef mince
  • 1 zucchini, grated
  • 285g jar whole piquillo peppers, drained, chopped
  • 700g jar tomato passata
  • 40.00 ml chopped fresh basil, plus extra leaves, to serve
  • 20.00 ml chopped fresh oregano
  • 500.00 ml macaroni
  • 250.00 ml grated 3 cheese blend
  • 82.50 ml plain flour
  • 772.50 gm milk
  • 1 egg, lightly beaten
  • 125.00 ml grated 3 cheese blend
Instructions:
  • In a large frying pan over medium-high heat, heat oil until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
  • 1. Start by adding the mince to the pan. Cook until browned all over, breaking it up with a wooden spoon. 2. Next, add the zucchini and peppers. Stir and cook until the zucchini softens. 3. Pour in the passata, season with salt and pepper, and bring everything to a simmer. 4. Once simmering, reduce the heat to low and let it simmer for 20 minutes until the sauce thickens. 5. Lastly, stir in the fresh basil and oregano.
  • Cook the pasta according to the instructions on the packet. Drain thoroughly and then transfer it to a large bowl.
  • In a large saucepan over medium heat, melt butter until bubbling. Add flour and stir for 2 minutes. Gradually mix in milk until smooth. Stir constantly until sauce thickens and boils. Remove from heat and whisk in egg. Add cheese and season with salt and pepper.
  • Preheat the oven to 190C/170C fan-forced. Combine 3/4 of the béchamel sauce with the macaroni, ensuring it is well coated. Transfer half of the macaroni mixture to an 8-cup-capacity baking dish, spreading it evenly. Layer with half of the mince mixture, then repeat these layers. Pour the remaining béchamel sauce over the top and sprinkle with cheese. Bake for 20 minutes until the top is golden. Allow it to stand for 10 minutes before serving.
  • Garnish lasagne generously with fresh basil leaves before serving.

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