Homemade Lasagne served with Original Choice Crinkle Cut Chips

Key Information

  • Serves: 4
  • Preparation time: 10 mins
  • Cooking time: 60 mins


Original Choice Crinkle Cut Chips
280g lean minced beef
1½ tbsp. oil
1 small onion, chopped
1 large clove garlic, crushed
400g tinned tomatoes
150ml beef stock
1 heaped tbsp. tomato puree
4 tbsp. red wine
1 tsp. sugar
1tsp. dried basil
salt and black pepper to taste
225g ready to use lasagne sheets
freshly grated parmesan to finish
bag of green salad leaves

For the white sauce;
725ml milk
84g butter
84g plain flour
salt and black pepper 
freshly ground nutmeg (optional)


1. Preheated oven 180°C/350°F/ gas mark 4  

2. To make the white sauce place the butter in a heavy based sauce pan and melt. Mix in the flour to make a roux and gradually, over a gentle heat mix in the milk a little at a time whisking well between each addition. Bring to the boil then season with salt and pepper and nutmeg if desired. Set aside to cool

3. Heat the oil in a heavy based sauce pan, gently soften the onion and garlic for 5 minutes. Increase the heat and add the minced beef and brown stirring continuously with a wooden spoon

4. Drain off any excess fat and add the tinned tomatoes, tomato puree, wine, basil and seasoning. Put a lid on it and simmer gently for 20- 30 minutes until the sauce has nicely thickened

5. Layer either individual dishes or one big large dish, start with a layer of meat, cover with white sauce, then arrange a layer of lasagne sheets on top

6. Repeat this process finishing with a layer of lasagne topped with a final layer of white sauce. Cover the top with a good sprinkling of parmesan cheese

7. Bake for 15 minutes, then increase the oven temperature to 200°C/400°F/ gas mark 6

8. Cook your Original Choice Crinkle Cut Chips as per the pack instructions

9.  Serve Lasagne, chips and a green salad.