Serving Size:
6
Time:
Prep: 30 mins + 1 hr 45 mins cooking
Difficulty:
Easy
Ingredients
For the meat sauce
- 1 tbsp olive oil
- 1 onion, diced
- 1 carrot, grated
- 1 celery stalk, finely diced
- 2 garlic cloves, finely sliced
- 500g BEEF MINCE
- 1 tbsp tomato puree
- 400g chopped tomatoes
- 200ml beef stock
- 150ml red wine
- 1 bay leaf
- 1 tsp oregano
- 1 tsp basil
- Salt and pepper to taste
For the bechamel sauce:
- 50 g butter
- 50g white flour
- 550ml semi-skimmed milk
- Pinch of ground nutmeg
- 150g grated cheddar
For the lasagna:
- 9 – 12 lasagna sheets (depending on dish size)
directions
- Heat the oil in a large saucepan over a low heat. Add the onion, carrot and celery and cook for 5 mins, or until softened.
- Turn the heat up to medium and add the beef, breaking it up as you go.
- Once the beef is browned, add the wine and cook until reduced.
- Stir in the chopped tomatoes, tomato puree, beef stock, basil bay leaf and oregano. Adjust the heat so the mixture is simmering gently. Cook for 45 mins – 1 hour, stirring occasionally. Add salt and pepper to taste. The sauce is ready when the sauce has thickened.
- Meanwhile, prepare the bechamel sauce. Melt the butter in a small saucepan over a low heat and add the flour. Whisk until combined and cook on low for 1-2 mins.
- Pour about one third of the milk in, mixing as you go to incorporate into the flour mixture. Once mostly lump free, add remaining milk. Use a whisk to make it lump free.
- Whisk constantly until the sauce thickens. It should cover the back of a spoon.
- Add the nutmeg and 75g of the grated cheddar and heat until the cheese is melted.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Layer up the lasagne in a baking dish, starting with half each of the meat sauce, then the pasta, then the white sauce. Repeat once more. Top with the remaining cheddar then bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top.
- Stand for 5 – 10mins before cutting and serving.