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Flahavans Beef and Oat Lasagne

Preparation time: 30 minutes

Cooking time: 40 minutes

Serves: 6 - 8 people

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Try this recipe for Flahavans Beef and Oat Lasagne.


Meat mixture
2 tbsp of olive oil
450g (1kg) lean minced beef
200g (80z) Flahavan’s Pinhead Oatmeal
1 carrot , 1 onion, 1 stick of celery (optional) – finely chopped
2 cloves of garlic
2 x 400g tins of chopped tomatoes
200ml of beef stock
Salt and pepper
1 bunch of O’ Hanlon’s Herbs fresh rosemary, chopped
200g (80z) Kilmeaden Mature Cheddar

White sauce
1 oz of Avonmore butter
10z of plain flour
700ml of Avonmore Milk
pinch of nutmeg


  1. Heat the oil in a large saucepan, add the meat and cook until brown. Drain off any excess fat or oil.
  2. Add the pinhead oatmeal and fry for a further 3- 4 minutes.
  3. Lower the heat and add the chopped, onion, carrot, celery, garlic. Cook for approximately 10 minutes.
  4. Add the tomatoes, herbs and enough beef stock to give a good consistency. Simmer gently for a further 10 minutes.
  5. While the ragú is cooking, make the white sauce.
    – melt the butter in a saucepan on a medium heat
    – add the flour and cook for two minutes, stirring well
    – add the milk, a little at at a time, whisking until the sauce thickens
    -stir in a pinch of freshly grated nutmeg.
  6. Layer a large oven tray (approx. 32cm x 22 cm) with sheets of lasagne, then ragu, then white sauce. Repeat the layering process, finishing with white sauce and grated cheese on top.
  7. Bake in the oven for approximately 40 minutes at 180oc/350oc/Gas Mark 4.

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