Ingredients

The following ingredients have 6 Servings
  • 50 ml Olive Oil
  • 1 large Onion (chopped)
  • 600 g Beef Mince
  • 4 rashers Smoked Bacon (chopped into 1 inch squares)
  • 4 cloves Garlic (minced)
  • 2 Carrots (peeled and chopped)
  • 125 g Mushrooms (chopped)
  • 250 ml Red Wine
  • 2 400g tins Chopped Tomatoes
  • Salt and Black Pepper
  • 1 tbsp Dried Oregano
  • 2 tsp Dried Basil
  • 1 Beef Stock Cube
  • 1 pinch Chilli Flakes
  • 2 tbsp Tomato Purée/Tomato Paste
  • 50 g Butter
  • 50 g Plain Flour
  • 750 ml Milk
  • 2 tsp Dijon Mustard
  • 30 g Parmesan Cheese (grated)
  • Salt and Pepper
  • 1/4 tsp Nutmeg
  • 50 g Cheddar (grated)
  • 250 g Dry Lasagne Sheets
  • Extra Cheddar (grated, for topping)

Instruction

  • Preheat the oven to 190°C. Heat the olive oil in a big pot or frying pan over a medium heat. Add the onion and cook for a few minutes until softened. Add the beef, bacon, garlic, carrots and mushrooms and cook until the beef has browned. Pour in the red wine and bring to a boil before adding the chopped tomatoes, salt and pepper, oregano, basil, stock cube, chilli flakes and tomato purée. Simmer for half an hour.
  • While the tomato sauce is cooking make the white sauce. Melt the butter over a medium heat and whisk in the flour. Once you have a smooth paste gradually pour in the milk while whisking. Add the mustard, cheeses, nutmeg and a sprinkling of salt and pepper. Cook for 5-10 minutes until thickened. Remove from the heat.
  • You're now ready to assemble your lasagne. Spread a couple of spoonfuls of meat sauce in the bottom of a baking dish, top with lasagne sheets and a spoonful of white sauce. Repeat the process until you've finished the meat sauce and make sure to finish with a final layer of white sauce. Top the whole thing with grated cheddar, cover with foil and cook for 45 minutes removing the foil half way through cooking.