Ingredients

The following ingredients have 4 Servings
  • 1 tbsp sunflower oil
  • 1 medium onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 90 grams smoked back bacon (finely chopped)
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp Shetland sea salt
  • 500 grams Scotch lean beef mince
  • 2 tbsp tomato puree
  • 400 grams tinned chopped tomatoes
  • 1 tbsp Worcestershire sauce
  • 150 ml good quality beef stock
  • 40 grams butter
  • 40 grams plain flour
  • 600 ml full fat milk
  • 160 grams mature cheddar cheese (grated )
  • no cook lasagne sheets
  • 80 grams Parmesan cheese (grated)
  • freshly grated nutmeg
  • 50 grams mature cheddar cheese (grated)
  • 1/2 tsp dried parsley

Instruction

  • Preheat oven to 200 C.
  • Heat the oil in a large pan over a medium-high heat.
  • Gently saute the onions until they begin to soften and change colour slightly.
  • Add the garlic cloves and the chopped bacon and cook for a few minutes.
  • Add the dried herbs, salt and pepper and stir well.
  • Add the beef mince and cook until browned all over.
  • Add the tomato puree and stir well, then spoon in the tomatoes, Worcestershire sauce and beef stock. Stir well, reduce the heat and simmer, uncovered, for 15 minutes until the sauce becomes nice and thick. Set aside.
  • To prepare the cheese sauce, heat the butter in a small saucepan over a medium heat. Stir in the flour, and stirring continuously, cook for one minute.
  • Remove the pan from the heat and pour in a little milk, stirring constantly. Slowly add the rest of the milk and whisk until there are no lumps.
  • Return the pan to the heat and stir until it begins to thicken.
  • Switch off the heat and add the grated cheddar cheese. Stir until the cheese has melted into the sauce. Set aside.
  • To assemble, spoon a little of the tomato sauce onto the base of your casserole dish and arrange a layer of no cook lasagne sheets over the top. I break mine to fit my awkward sized dishes, using the little broken bits to fit any gaps.
  • Spoon some more tomato sauce over the lasagne sheets and pour over 1/3 of the cheese sauce.
  • Sprinkle with freshly ground nutmeg and 1/3 of the Parmesan cheese.
  • Repeat until all the ingredients are used up, finishing with a layer of cheese sauce. Sprinkle with the remaining cheddar cheese, Parmesan and a little sprinkle of parsley.
  • Bake for 30 minutes until golden and bubbly. Set aside for 15 minutes to cool before cutting.