Ingredients
Serves: 8
- A drizzle of rapeseed oil
- 1 onion, peeled and finely chopped
- 4 cloves garlic, peeled and crushed
- 1 bay leave
- 500g minced beef
- 350ml beef stock
- Glass of red wine
- 75g tomato puree
- 400g chopped tomatoes
- 2 tsp dried oregano
- Fresh ground black pepper
White sauce:
- 700ml milk
- 70g butter
- 70g plain flour
- 1 bay leave
- 100g cheddar
- ground black pepper
- pinch nutmeg
- 300g lasagne sheets
- 30g Parmesan cheese
Method
- Pre heat the oven to 200°C.
- Head a pot and add a drizzle of oil. Add the beef and brown the meat. Add the chopped onion, garlic and bayleaf and cook for 4-5 minutes then add the oregano.
- Add the wine and allow the wine to reduce by half then add the tomato puree and chopped tomatoes. Season with fresh ground black pepper.
- Add the beef stock and allow to simmer for 1 hour stirring occassionally.
- While its simmering make the white sauce by melting the butter in a saucepan and adding the flour. When you have combined the butter and flour together add the milk, bayleaf, nutmeg and pepper. Whisk all the time to allow the sauce to thicken on a simmer heat.
- Once thickened add the half the grated cheddar to the sauce. Set the sauce aside.
- Soak the lasagne sheets in warm water for at least 15 minutes before assembling.
- To assemble: Spoon a thin layer of meat sauce into the dish, then a little cheese sauce. Put a layer of lasagne on top, add more of the meat and cheese sauces, repeat a further layer.
- Finish with lasagne sheets and cheese sauce. Sprinkle with Parmesan. Bake for 1 hour
- Allow to stand for 10 minutes before serving.
Brian's Tip: Cook some baked potatoes in alongside the lasagne as its cooking. Serve with baked potato and salad.
