Lasagna

Lasagna is such a comforting meal. It's time consuming to prepare but if you assemble it early in the morning then put it in the fridge, all you need to do is heat it in the evening and dinner is ready. Just perfect for a Saturday or Sunday when your day is spent taking kids to soccer, ballet, swimming etc..... Makes great leftovers or freeze for another day.

Meat

500g minced beef

1 onion diced

1 clove garlic crushed

3 or 4 slices of bacon chopped

1 carrot diced

2 sticks celery diced

1 cup red wine

1 bottle tomato passata or your favourite tomato pasta sauce

2 tablespoons tomato paste

1 teaspoon mixed Italian herbs

Salt & pepper to taste

Bechamel

50g diced butter

4 heaped tablespoons plain flour

1 litre milk

Salt & pepper to taste

Assemble

1 packet fresh lasagna sheets

500g grated tasty cheese

In a fry pan, cook the onions in a little oil until starting to soften. Add the bacon and cooked for another minute. Add the mince & garlic and cook until the mince is browned. Add the carrot & celery. Cook for another minute. Add the wine, herbs, tomato passata & tomato paste. Cook on a slow simmer until the carrot & celery is tender (about an hour). Season with salt & pepper.

In a saucepan, melt the butter until just dissolved. Add the flour and stir to form a paste. Add the milk and whisk until all the flour has gone. Continue to stir over a medium high heat until the sauce thickens. Season with salt & pepper.

Assemble the lasagna as follows:-

Pasta Sheet

A thin layer of meat

A thin layer of bechamel

A thin layer of cheese

Pasta Sheet

Continue until you have used all your pasta sheets. On top of the last sheet, place a thin layer of bechamel and top generously with cheese.

Bake in the oven at 180deg for 45mins to 1 hour.