LASAGNE

​Ragu

good glug of olive oil

750g mince beef

1 large or 2 medium size onions finely chopped

2 x 500g cartons of passata

1 tbsp tomato puree

4 cloves of garlic crushed, minced or finely chopped

beef stock cube 

1 pack fresh or dried lasagne sheets

Italian herbs (dried or fresh)

4 bay leaves

2 tsp Worcestershire sauce

Salt & pepper to taste (season well)

White Sauce

50g Butter

50g plain flour

450ml milk

100g cheddar cheese

Topping

150g cheddar cheese

150g mozarella cheese

50g parmesan cheese

Method

STEP 1

Heat the olive oil in a large pot of frying pan (your choice) and cook the mince beef mince for about 10 mins until browned, then add the onion and continue to cook for 5 minutes until the onion is browned too. 

STEP 2

Add the garlic and cook for 2 minutes then add the tomato puree and cook out for 1 minute. Add the passata turning the heat down to low (watch out as the passata can bubble fiercely if the heat is too high). 

STEP 3

Cook your sauce adding the bay leaves, Italian herbs, Worcestershire sauce, stock cube, salt and pepper. Cook the sauce for about 20 minutes, don't make it too thick as the pasta sheets will need the liquid to soak up.

STEP 4

Heat oven to 180C/fan 160C/gas 4 and prepare an ovenproof dish that will hold your lasagne (this needs to be fairly large). Continue to cook your sauce adding the bay leaves, Italian herbs, Worcestershire sauce, stock cube, salt and pepper for about 15 - 20 minutes. Remember to remove the bay leaves. 

STEP 5

For the white sauce gently melt the butter being careful not to brown it, add the flour and whisk together. It will be quite thick but don't worry. Gently cook through for about 2 minutes, increase to a medium heat and begin adding the milk in stages while continuously whisking to ensure a smooth texture. Add the cheddar cheese and mix in until melted and turn off the heat.

STEP 6

Fill one third of the ragu into the dish, then cover with lasagne sheets, until covered. Spoon over some of the white sauce until the pasta sheets are covered.  Continue layering but leave about half an inch so that you can sprinkle over the three cheeses to top it off. 

STEP 7


Bake for about 35 - 40 minutes mins, check that the top is lightly browned. Enjoy!