Ingredients

The following ingredients have 4 Servings
  • 35 grams sundried tomatoes (soaked in boiling water for 30 minutes)
  • 1 tbsp Scottish rapeseed oil
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 2 tsp dried oregano
  • 500 grams Scotch lean beef mince (5% fat)
  • 90 grams smoked pancetta (finely chopped)
  • Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 2 tbsp tomato puree
  • 400 grams tinned chopped tomatoes
  • 1 tbsp Worcestershire sauce
  • 150 ml good quality beef stock (I use Essential Cuisine)
  • 1 handful fresh parsley (finely chopped)
  • 1 handful fresh basil leaves (torn)
  • 40 grams butter
  • 40 grams plain flour
  • 600 ml full fat milk (I only use Shetland Dairies)
  • 180 grams Orkney smoked cheddar (grated)
  • no cook lasagne sheets
  • 50 grams Parmesan cheese (divided)
  • freshly grated nutmeg
  • 50 grams Orkney smoked cheddar (grated)

Instruction

  • Heat the rapeseed oil in a saucepan over a medium high heat and gently cook the onion and the garlic with the dried oregano until the onion begins to soften.
  • Add the beef mince and the chopped pancetta and season well with sea salt and freshly ground black pepper. Stir occasionally until all the meat is browned.
  • Add the tomato puree and stir well.
  • Add the tinned tomatoes, beef stock and Worcestershire sauce and reduce the heat to medium low and leave to simmer with the lid partially open until the sauce is thick and reduced, about 15 minutes.
  • Stir in the fresh parsley and basil and set aside.
  • To prepare the cheese sauce, heat the butter in a small saucepan until melted and bubbling. Add the flour and stir to form a roux.
  • Remove from the heat and add a little bit of the milk, whisking constantly. Add the rest of the milk and return to the heat, stirring constantly until the sauce thickens.
  • Remove from the heat and add the grated cheddar. Stir until combined.
  • Preheat your oven to 200 C. Add a small spoonful of the beef sauce to the bottom of a small casserole dish and top with a layer of no cook lasagne sheets.
  • Top with a layer of tomato sauce and a layer of cheese sauce. Grate some Parmesan cheese over the top of the cheese layer and generously grate some nutmeg. Add another layer of lasagne sheets and repeat until your dish is full and you've no more sauce left, finishing with a layer of cheese sauce.
  • Sprinkle the remaining Orkney smoked cheddar and Parmesan over the top and bake for 35-40 minutes until golden and bubbly.
  • Leave to sit for 10 minutes before serving with salad and bread.