Delicious Devon Recipes: Darts Farm Lasagne

From the humble beginnings of the farm shop hut nearly 40 years ago, Darts Farm has continually evolved and is now renowned as a hub of local food and drink. Here Darts Farm Head Chef Michael Crane offers a satisfying dish for dinner with family or friends.

Ingredients: Serves 4

450g Gerald David Minced Beef Steak

400g Tinned Tomatoes

100g Locally Grown Somerset Mushrooms, sliced

1 Chopped Onion

2 Sticks of Celery,chopped

1 lsle of Wight Garlic Clove, finely chopped

1/2 pint of Beef Stock

25g Farmhouse butter

Lasagne Sheets

1 tsp Mixed Herbs

2-3 tsp Worcestershire Sauce

For the cheese sauce

300ml Yarty Valley Dairies Milk

25g Farmhouse Butter

25g Plain Flour

50g Quickes Extra Mature Cheese, grated

Pargiano Reggiano Parmesan Cheese

Fresh Basil

Method

Preheat the oven to 400F/200C/Gas Mark 6

1. Heat a shallow pan with the butter, add the onions, beef and celery and fry until brown.

2. Stir in the mixed herbs,beef stock garlic,tinned tomatoes,mushrooms and worcestershire sauce.

3. Simmer on a gentle heat for approx 1 hour until thick and rich. Season to taste

4. To make the white sauce;  melt the butter, stir in the flour, followed by the milk and cheese. Continue to stir on a gentle heat until the sauce thickens.

5. Layer your lasagne in a greased oven dish with the meat sauce, then top with your lasagne sheets. Do another couple of layers until all the meat sauce has been used . Finish the top layer with the white sauce,grated parmesan and fresh basil.Bake in the oven for around 45mins.

6. Serve with a delicious salad, our faourite is Jan Maddocks Organic Salad Bags from Cullompton.

(Recipe courtesy of Darts Farm Head Chef Michael Crane)

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