When you’re feeling the pinch, it can be tricky to balance happy tums with happy bank balances. But being on a budget doesn’t have to mean cutting back on good, hearty, nutritious meals made with great local produce.
That’s why all of us at Isle of Man Meats have put our heads together to provide you with our best budget-busting recipes.
Featuring some of the cheaper available cuts of 100% Manx meat, these recipes are designed to give you and your family tasty, healthy dinners with exceptional value.
And what better way to begin than with a firm favourite that’s great for leftovers: the humble homemade lasagne.
This straightforward dish uses Manx beef mince for a deep and rich flavour — a delicious versatile ingredient that doesn’t break the bank. Take a look at our approved suppliers or ask your local butcher to ensure you’re getting the very best quality at the very best price.
HOMEMADE LASAGNE
TOP TIP: This recipe can be doubled up for more servings throughout the week. Lasagne can also be made ahead and frozen before or after cooking.
▹ Serves 4 people
▹ Prep Time: 30 mins
▹ Cooking Time: 1 hour
INGREDIENTS
For the meat sauce
• 1 tbsp olive or vegetable oil
• 250g Manx beef mince
• 1 onion, nicely diced
• 2 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 x 400g tins of chopped tomatoes
• 1 tsp dried basil or dried Italian seasoning (optional)
For the white sauce
• 75g plain flour
• 75g butter
• 750ml semi-skimmed or whole milk
• 1 tsp mustard
• Pinch of dried parsley (optional)
For the assembly
• 250g lasagne sheets
• 125g grated mozzarella (optional)
• Salt and pepper to season
METHOD
1. Preheat your oven to 200°C/180°C fan/gas 6. Lightly grease a large ovenproof dish/tray (approx. 30cm x 20cm) or casserole dish with a little oil.
2. To make the meat sauce, heat the oil in a large frying pan and add the mince. Season with a little salt and pepper. Gently brown the mince over a medium heat for 5 – 10 minutes, or until the meat is seared all over with no pink remaining. Once cooked, remove from the pan and set aside in a separate bowl or container.
3. Gently soften the onions and carrots in the same pan for around 10 minutes. Don’t forget to season with a pinch of salt.
4. Add the garlic and cook for 2 minutes, or until fragrant. Pour the mince back into the pan, add the chopped tomatoes, and stir it all together. Cover the pan and simmer for 10 minutes. The sauce will be ready once it’s thickened and rich.
5. For an extra layer of herby goodness, add a little fresh or dried basil or dried Italian seasoning before covering and simmering.
6. To make the white sauce, get a good-sized saucepan over a medium heat and add the butter. Melt the butter gently making sure it doesn’t burn.
7. Add the flour and mustard to the melted butter and stir continuously over the heat. After stirring for 2 minutes, you should have a nice smooth paste.
8. Grab a whisk and pour the milk into the saucepan in batches. Keep whisking as you add the milk to ensure the sauce is smooth and free from lumps. Once fully mixed, season with a little salt and pepper and simmer on a low heat for 5 – 7 minutes.
9. Now it’s time to build your lasagne! Spoon around a quarter of the meaty tomato sauce into the ovenproof dish/tray. Cover with a layer of lasagne sheets. Add another quarter of the meaty tomato sauce and drizzle over a third of the white sauce. Repeat two more times to build your layers. Cover with the remaining white sauce.
10. Sprinkle over the grated mozzarella if you have it.
11. Bake in the oven for 30 – 45 minutes until the top is bubbling and lightly browned.
12. To help keep its shape, let it rest for around 15 minutes. Serve with a leafy salad and/or garlic bread.
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