Ingredients for Lasagne:
- 1 can (14 oz) chopped tomatoes
- 11 oz lasagna sheets
- 5 oz mozzarella
- 1 lb Ground/minced beef
- 1 Large onion chopped
- 1 Carrot
- Squeeze of tomato puree
- 2-3 Cloves of Garlic
- 1 sticks of celery
- 5 tablespoons 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
Fry the onion in a hot pan with oil until nearly brown then add chopped garlic.
Add the oregano and seasoning and stir for a few minutes covering everything. Add all the vegetables and stir for a few minutes.
Meanwhile add the meat to one other pan and break it up with your spoon or spatula. 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.
Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. then add the mince and stir until brown - drain any excess fat if desired.
Add the chopped tomatoes, the onion with the garlic and the oregano and reduce heat. Add the red wine. Simmer until reduced and thickened and a deep rich red/ brown.
Melt the butter, add the flour and stir well.
Allow to cook gently for about 2 minutes, then add the milk all in one go, and whisk briskly until heated and thickened.
Allow to cook a couple of minutes more on a simmer.
Add the cheese and season to taste with salt and pepper.
Assembly of the lasagna:
Spread a little of the beef sauce across the bottom of your pan.
Cover with a layer of beef sauce and drizzle about half a cup of cheese sauce over this-no need to be too particular.
Cover with a layer of lasagna sheets.
Repeat the beef sauce and cheese sauce two more times, then a final layer of sheets.
Spread the remaining cheese sauce (there should be about 1 cup) over the last layer of sheets, and sprinkle with the shredded parmesan cheese.
Bake in a moderate oven for about 1 hour at 180°C - 356°F