Homemade Lasagne & Garlic Bread
Class Date: 14th January
Now your cooking!
Welcome back to the kitchen, gang, and a big warm welcome to all our new members! We’re so excited to have you join our fun and interactive kids’ cooking class where we’ll be whipping up a delicious homemade lasagne and garlic bread!
This session is perfect for young chefs and their grown-ups (yes, parents—that means you!) to build confidence in the kitchen while creating a hearty and tasty meal for the whole family to enjoy.
Skills Learned:
- Vegetable preparation techniques (peeling, grating, dicing).
- Cooking mince and preparing a tomato-based sauce.
- Creating a simple “cheats” béchamel sauce.
- Layering and assembling a lasagne.
- Making homemade garlic butter and preparing garlic bread.
- Kitchen safety tips for handling hot equipment and sharp tools.
If you have any questions, we are are here to help. Let’s get cooking!
Jolene and Lils x
Homemade Lasagne & Garlic Bread
A classic homemade lasagne with layers of rich beef sauce, creamy béchamel, and melted cheese, paired with buttery garlic bread. Perfect for a cosy family meal.
Equipment
- 1 Large Saucepan
- 1 mixing bowl
- 1 Ovenproof dish for the lasagne
- 1 Grater hand held
- 1 Pair of scissors
- 1 chopping knife
- 1 wooden spoon
- 1 Vegetable peeler
- 1 Fork
- 2 chopping boards
- 1 Baking tray
- 1 Butter knife
- 1 plate with knife and fork to serve
Ingredients
- 800 g beef mince
- 1 white onion diced
- 2 garlic cloves grated
- 1 red pepper diced
- 3 tbsp tomato purée
- 100 g passata
- 1 pinch of sugar
- 1 tbsp oregano
- 6 fresh lasagne sheets
- 200 g mascarpone
- 1 tsp Dijon mustard
- 1 pinch of nutmeg
- 150 ml chicken stock made with ½ stock pot
- 250 g mozzarella and cheddar mix reserve some to sprinkle on top
- 200 g mozzarella ball fresh
For the Garlic Bread:
- 4 mini baguettes part baked work well
- 1 clove of garlic
- 1 bunch of fresh parsley
- 100 g butter
- 50 g cheddar grated
Instructions
Lasagne:
Prepare Ingredients:
- Peel and grate the garlic.
- Peel the onion using a vegetable peeler and dice it finely (wear goggles or sun glasses to avoid tears!).
- Dice the red pepper using scissors for ease.
Cook the Sauce:
- In a large saucepan over medium heat, add a drizzle of rapeseed oil.
- Fry the diced onion for 3 minutes until soft, then add the grated garlic.
- Add the beef mince, breaking it up with a wooden spoon as it browns. Be cautious of the hot saucepan and hob.
- Stir in the diced pepper.
- Mix in the tomato purée and pour over the passata.
- Add a pinch of sugar and oregano, stir, and allow to simmer for a minute.
Set aside while you prepare the “cheats” béchamel sauce.
Make the Béchamel Sauce:
- In a large bowl, whisk together mascarpone, Dijon mustard, nutmeg, and chicken stock.
- Stir in 200g of the mozzarella and cheddar mix, reserving some for the topping.
Assemble the Lasagne:
- In an ovenproof dish, layer the lasagne: start with a layer of mince, followed by 2 lasagne sheets, and repeat until you have three layers.
Top the final layer of lasagne sheets with the béchamel sauce.
- Sprinkle the reserved mozzarella and cheddar mix on top.
- Tear the mozzarella ball and scatter it for extra cheesiness.
Bake:
- Place the lasagne on the bottom shelf of a preheated oven at 180°C (fan) and bake for 30 minutes.
Garlic Bread:
Prepare the Garlic Butter:
- Peel and crush the garlic clove.
- Finely chop the fresh parsley using scissors.
- Mix the garlic and parsley into the softened butter.
Assemble and Bake:
- Cut the mini baguettes in half.
- Spread the garlic butter generously over each half.
- Sprinkle grated cheddar on top.
Bake in the oven for 15 minutes until golden and bubbly.
- Final Touches: Once the lasagne and garlic bread are ready, serve them hot and enjoy the fruits of your hard work! Don’t forget to share your creations with your family and take pictures of your culinary masterpieces to share with the group!
Video
Tried this recipe?Let us know how it was!
