Lasagne

by Janet Anderson

Ingredients :
Meat Sauce :
500 gms lean minced beef
2 onions, diced
1 punnet button mushrooms, sliced
2 stalks of celery, sliced
2 carrots, grated
½ green pepper, diced
½ red pepper, diced
2 Tsp olive oil
1 can of chopped tomatoes
1 small tin of tomato puree
2 tsp crushed garlic
2 tsp origanum
1 Tsp sugar
250 mls red wine
250 mls beef stock
one cup of grated cheese (mixture of mozzarella & cheddar) - for the topping.
salt and ground black pepper to taste

Method :
In a large saucepan, heat the oil and add the onions, garlic, celery, carrots, peppers and sliced mushrooms and saute until the onions become translucent.
Add the beef mince and cook until brown.
Add the wine and tomatoes and cook on medium to high heat for 15 minutes.
Add the tomato puree, chopped tomatoes, beef stock, origanum, sugar, salt and pepper and simmer for a further 15 mins.

White sauce :
120 gms butter
200ml plain flour
1 litre of milk, warmed
salt and pepper to taste

Method :
Melt the butter in a suitably- sized saucepan and add the flour to make a roux.
Slowly add the warmed milk, stirring continuously to make a smooth sauce.
Add the salt and pepper.

Assembly :
In a large oven proof dish, start with a layer of meat sauce and top with lasagne sheets.
Add another layer of meat sauce and a 1/3 of the white sauce and top once again with lasagne sheets.
Add a final layer of meat sauce and lasagne sheets, topping with the balance of the white sauce.
Sprinkle on the grated cheese and bake at 180C in a pre-heated oven for 40 minutes
Once baked, allow the dished to stand for 20 to 30 mins so that the sauce may thicken.
Serve with a tossed green salad and garlic bread.

recipe beef lasagne