serves 6

 - 1 can (14 oz) chopped tomatoes

 - 11 oz lasagna sheets

 - 5 oz mozzarella

 - 1 lb Ground/minced beef

 - 1 Large onion chopped

 - 1 Carrot, cubed into small pieces

 - Squeeze of tomato puree

 - 2-3 Cloves of Garlic

 - 1 sticks of celery

 - 400ml - 14fl oz red wine

 - 1 teaspoon of dried oregano

 - salt and pepper

For the cheese sauce:

 - 2 oz butter

 - 2 oz flour

 - 2½ cp milk

 - 2 oz shredded parmesan cheese

 - salt and pepper



Heat the olive oil in a frying pan over a low heat and fry the onion, the celery and the carrot until nearly brown then add chopped garlic, oregano and fry for two more minutes.

Add the beef mince and cook until the liquid from the meat has been absorbed. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits.

Pour in approximately 400ml - 14fl oz of red wine and stir well. Cook for approximately 45 minutes.

Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste.

Cheese Sauce:

In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.

Add the cheese and season to taste with salt and pepper.

Assembly of the lasagna:

For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. ook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.

Spread the remaining cheese sauce (there should be about 1 cup) over the last layer of sheets, and sprinkle with the shredded parmesan cheese.

Cook in the oven at 180°C - 356°F for about 30 minutes, or until golden brown on top.



Tastyfood - Recipes