- 350 g (12oz) lean beef mince (10% fat)
- 1 Large onion, peeled and finely chopped
- 1 Large clove garlic, peeled and crushed
- 600 g tinned chopped tomatoes
- 2–3 tbsp tomato puree
- handful of fresh chopped mixed herbs
- Good pinch freshly ground black pepper
- 1 glass red wine (125ml)
- 175 g (6oz) lasagna sheets
- 425 ml (¾ pint) semi-skimmed milk
- 1 small onion
- bay leaf
- 2 tbsp butter
- 25 g flour
- 40 g (1½oz) Parmesan cheese, grated
- Preheat oven to moderate 170°C (fan assisted), 350°F, gas mark 4.
- Place mince, onion and garlic in a pan and fry, stirring until the beef is browned.
- Add the tomatoes, tomato purée, herbs, pepper and wine. Bring to the boil and simmer for 30 minutes, stirring occasionally.
- Meanwhile, cook the lasagne in boiling salted water for 10–15 minutes, until just soft. Drain and rinse in cold water.
- For the sauce, bring the milk to the boil with the onion, and bay leaf. Take off the heat and leave to infuse for 10–15 minutes. Strain the milk and place back in the pan with the butter and flour. Stirring constantly, bring to the boil and simmer for 2–3 minutes until thickened and smooth.
- In an ovenproof dish, layer the meat mixture, lasagne and sauce ending with the sauce and sprinkle with the cheese.
- Cook in preheated oven for 30–40 minutes.
This is the basic recipe for an excellent Lasagne, however if you are short on time you can use pre cooked lasagne sheets and you can buy a white sauce from any supermarket. This is a lovely dish you can have any time and even serve to guests, serve with a fresh side salad and garlic bread, mmmmmm delish peeps, enjoy especially with a glass of excellent red wine.