The Classic Lasagne
An old favourite that always brings a smile to the table.
- 2 tbsp olive oil
- 1 onion chopped
- 1 garlic clove, crushed
- 225g beef mince
- 2 carrots, chopped finely
- 2 celery sticks, finely chopped
- 1 tsp dried oregano
- Pinch of caster sugar
- 600g canned diced tomatoes
- 225g fresh lasagne sheets
- 125 grated parmesan cheese
- Salt & Pepper
- 300ml milk
- 1 bay leaf
- 6 black peppercorns
- Slice of onion
- 2 tbsp butter
- 3 tbsp plain flour
- 2 tsp Dijon mustard
- 140g Cheddar cheese, grated
- Preheat the oven to 180 degrees. Heat oil in pan, cook onion and garlic for 5 minutes while stirring.
- Add the beef, breaking it up, until browned. Stir in celery and carrot and cook for 5 minutes. Season to taste.
- Add sugar, oregano and tomatoes, bring to boil, then reduce to low heat and simmer for 40 minutes.
- Meanwhile start on cheese sauce.
- Pour the milk into a saucepan with bay leaf, peppercorns and onion. Heat gently until just before boiling point, then remove from heat, cover and leave to infuse for 10 minutes. Strain the milk into a jug.
- Melt butter into a clean saucepan. sprinkle the flour in slowly and cook over a low heat, stirring constantly for 1 minute. Remove from heat and gradually stir in the milk, pour milk in slowly but stirring quickly. Return to the heat and bring to boil, still stirring constantly.
- Continue stirring cheese sauce until thickened and smooth, once consistency is a thick cream sauce then stir in mustard. Add cheese slowly and stir. Season to taste. Set aside.
- Ready to create lasagne layers. Using a large rectangular dish make alternate layers of the meat sauce, lasagne sheets and parmesan cheese. Pour the cheese sauce over the final layer, covering the dish completely.
- Sprinkle with remaining parmesan. Bake in oven for 40 minutes or until top is golden and bubbling.
- Serve with crusty bread and a side salad.