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Ingredients: - 2 tablespoon olive oil
- 1 large onion, peeled and chopped
- 1 clove of garlic, skinned and finely chopped
- 200g button mushrooms, wiped and sliced
- 200g rindless streaky bacon, chopped
- 450g lean minced beef
- 400g can chopped tomatoes
- 150ml beef stock
- 2 tablespoons tomato puree
- 2 teaspoons freshly chopped oregano OR
- 1 teaspoon dried oregano
- 1 tablespoon freshly chopped basil
- Salt and freshly ground black pepper
- 175g fresh or dried lasagne sheets
- 75g fresh Parmesan, grated
For the sauce - 25g butter
- 50g plain flour
- 600ml full fat milk
- 1 teaspoon ready prepared Dijon mustard
Method:
Have ready a buttered, shallow oven proof dish of about 2.3 litre capacity. Pre-heat the oven to 190°C or gas mark 5. - Heat 1 tablespoon of oil in a large pan. Add the onion, garlic, mushrooms and bacon. Fry until the vegetables have softened and the bacon beginning to brown.
- Add the minced beef to the pan and fry until browned, stirring constantly.
Stir in the tomatoes, stock, tomato puree, oregano and basil. - Bring to the boil, then lower the heat, partially cover and simmer for about 30 minutes. Season to taste.
- Meanwhile cook the lasagne. Bring a large pan of water to the boil and add a little olive oil. Cook the lasagne sheets, a few at a time for 8 to 10 minutes for dried pasta or 3 minutes for fresh pasta. Drain and rinse in cold water to prevent further cooking and dry with kitchen roll.
- Next make the sauce. Melt the butter in a small saucepan. Stir in the flour and cook for 1-2 minutes, stirring constantly. Remove from the heat and very gradually add the milk, stirring vigorously. When all the milk has been added, return to the heat and bring to the boil, stirring until the sauce has thickened. Add the mustard and seasoning to taste.
- Spoon half the meat sauce over the base of the ovenproof dish. Cover this with half the lasagne and top with half the white sauce. Repeat these layers topping with the sauce to cover the pasta completely. Sprinkle over the Parmesan.
- Bake for about 45 minutes or until the top is golden brown. Delicious served with a crisp green salad and fresh crusty bread.
Serves 4 |
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