Lasagna the Irish Way
Elevate your comfort-food game with "Lasagna the Irish Way," a delicious twist on the classic Italian favorite infused with the rich flavors of Ireland. This hearty recipe combines layers of tender lasagna sheets, a robust meat sauce made with ground beef, pork, and a splash of velvety Irish stout beer, and a creamy béchamel enriched with sharp, white cheddar cheese. Aromatic vegetables, savory herbs, and a hint of stout add depth and a rich, malty undertone to the dish, while the gooey, golden cheese topping ensures every bite is indulgent. Perfect for cozy family dinners or entertaining guests, this Irish-inspired lasagna is a comforting showstopper that brings a little taste of the Emerald Isle to your table. Make it tonight and savor a fusion of traditions that's sure to impress!
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Recipe Information
Ingredients
- 12 pieces Lasagna sheets
- 500 grams Ground beef
- 250 grams Ground pork
- 125 milliliters Irish stout beer
- 50 grams Butter
- 50 grams All-purpose flour
- 750 milliliters Whole milk
- 200 grams White cheddar cheese, grated
- 1 medium Carrot, finely diced
- 1 medium Onion, finely chopped
- 1 piece Celery stalk, finely diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 400 grams Canned tomatoes
- 1 piece Bay leaf
- 1 teaspoon Dried thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 180°C (350°F).
To make the meat sauce, heat the olive oil in a large skillet over medium heat. Add the onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.
Add the ground beef and pork to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 7-10 minutes.
Pour in the Irish stout beer and simmer for 2 minutes, letting the alcohol evaporate.
Stir in the tomato paste, canned tomatoes, bay leaf, thyme, salt, and pepper. Lower the heat to a simmer and cook uncovered for 30 minutes. Stir occasionally.
Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually whisk in the milk, ensuring no lumps remain. Cook until the sauce is thickened, about 5-7 minutes. Season with a pinch of salt and pepper. Remove from heat and stir in half of the cheddar cheese.
Bring a large pot of salted water to boil and cook the lasagna sheets until al dente, following package instructions. Drain and set aside.
To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Add a layer of lasagna sheets, followed by more meat sauce, then béchamel sauce. Repeat the layers until all components are used, finishing with béchamel sauce.
Sprinkle the remaining cheddar cheese evenly on top of the lasagna.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.5 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 464 mg | 36% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
