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Lasagne |
|
| Cook the meat | |
1 tbsp olive oil |
Heat the oil in a large frying pan |
500g minced lamb |
Chop the mince in the pan with a wooden spoon and fry over a medium heat for about 15 minutes until the meat turns a dark brown. Take off the heat and set aside. |
| Cook the filling | |
2 tbsp olive oil |
Heat the oil in a large saucepan |
1 medium onion, chopped 1 clove garlic, chopped 2 carrots, chopped or grated 2 celery sticks, chopped fine |
Fry over a low heat for about 25 minutes until the onions turn speckly brown. |
Cooked mince from above 1 tin chopped tomatoes (or 500g fresh ripe tomatoes skinned and chopped) 500g jar ragu sauce 250g mushrooms, sliced |
Simmer with the lid on for about 1 hour until the meat is soft and tender |
Salt and pepper 2 tbsp basil, dried or fresh |
Taste and season as required |
| Make the cheese sauce | |
|
2 tbsp butter 3 heaped tablespoons of plain flour 500 ml milk 50g cheddar cheese, grated |
Put all the ingredients in a saucepan and over a medium heat, whisk constantly until the mixture thickens but remove from the heat before boiling to avoid the sauce splitting. |
| Assemble and bake in large oven dish or tin | |
1/3 of above cooked filling 3 sheets of lasagne 1/3 of above cheese sauce 1/3 of above cooked filling 3 sheets of lasagne 1/3 of above cheese sauce 1/3 of above cooked filling 1/3 of above cheese sauce |
Build up in layers starting with the cooked lamb until all the cooked ingredients are used up |
100g cheddar cheese, grated |
Sprinkle over the top and bake in a pre-heated oven at 190 C until the cheese topping turns to a golden brown crust, about 30 mins |