Lasagne, yummy!

Just a quick one today as I have been asked for this recipe quite a bit recently, so here goes:

Ingredients, Mince :

• 800g Lean Beef Steak Mince
• 1 Small red onion diced
• 1 Small white onion diced
• 3 Carrots grated
• 4-6 Cloves of garlic chopped or crushed ( reduce or increase garlic to your own taste)
• 2 Tins chopped tomatoes
• ½ – 1 Tube tomato puree
• Worcestershire sauce
• Dried oregano
• Dried basil

 

Method:

• Sweat the onions, carrot & garlic in the pan for a few minutes until softened.
• Add the mince, and combine well with the garlic, onion & carrot and cook over a medium heat until cooked through.
• Add aprox. 1-2 tsp of Worcestershire sauce and crumble in the oxo cube. Stir well.
• Add the tinned tomatoes, about half of the tomato puree and leave to simmer gently.
• Sprinkle in the dried herbs and stir well.
• Leave on a really low heat while you make the white sauce, stirring occasionally.

 

Ingredients, Bechamel Sauce:

• 3oz Butter ( unsalted)
• 3oz Plain Flour
• 1 & ½ Pints of milk



Method:

• Put the butter and flour in the pan and melt over a very low heat, stirring until you form a rue.
• Remove from the heat and gradually stir in half of the milk.
• Return to a med heat and add the rest of the milk, stirring continuously.
• Add salt & pepper to taste.
• Keep stirring until the sauce has reached your desired consistency ( I like it like good custard – not too runny, not too thick).
• Switch off heat and assemble lasagne as quickly as possible.

I use aprox 8 sheets of fresh lasagne for the following construction:

• Cover the bottom of the lasagne dish with a good layer of mince.
• Cover with Lasagne sheets ( you may need to trim them to fit, which is easy done with scissors or by folding)
• Pour over one third of the bechamel sauce and spread to cover all the pasta.
• Repeat the mince, pasta, sauce and then repeat again.
• Top with grated cheese and black pepper.
• Pop in the oven for about 20 mins on gas 7.