Lasagne

Nothing like the classics.

If you use pre-cooked sheets of lasagne the dish must contain a generous quantity of sauce or the paste will be tough and not quite cooked through.

Serves: 6

Ingredients (Meat Sauce):

• 4 Rashers bacon
• 1 Onion, sliced
• 2 Cloves garlic, crushed
• 500g Lean mince
• 125g Mushrooms, sliced
• 1 Tin (410g) whole tomatoes, coarsely chopped
• 200ml White wine
• 500ml Meat stock
• Salt
• Pepper
• Origanum
• Basil

Ingredients (Cheese Sauce):

• 30ml Butter
• 50ml Cake flour
• 300ml Milk
• Salt
• Pepper
• 250ml Chedder cheese, grated

Ingredients (Pasta):

• 8 Sheets lasagne

Method:

1. Preheat the oven to 180°C (350°F).
2. Fry the bacon until crisp.
   Add the onion and garlic and sauté until the onion is soft.
   Add the meat and fry until it just begins to brown.
   Add the mushrooms and sauté until done.
   Add the tomatoes and sauté lightly.
   Add the wine and meat stock and simmer for about 10 minutes.
   Season to taste with salt, pepper, origanum and basil.
   Set aside, keeping warm.
3. Melt the butter in a saucepan .
   Remove from the heat and add the cake flour.
   Stir until a smooth paste is formed.
   Return to the heat and stir continuously until the flour is cooked.
   Slowly add the milk and stir until the mixture comes to the boil.
   Simmer and season to taste with salt and pepper.
   Add half the cheddar cheese and stir until the cheese has melted completely. 
4. Pour a layer of the meat sauce in the bottom of an ovenproof dish.
   Place a layer of lasagne sheets on top and cover with another layer of meat sauce.
   Pour a little cheese sauce over the meat sauce and arrange another layer of lasagne sheets on top.
   Pour the remaining meat sauce on this and top with remaining cheese sauce.
   Sprinkle with the remaining grated cheese and bake for about 30 minutes or until the cheese begins to brown.
   Serve with a mixed salad and fresh bread.

Credit: Being using this recipe for years - Definitely an old favourite.