Lasagne
Ingredients
- 1 tbsp Olive Oil
- 1 Onion
- 1 Carrot
- 1 Pepper
- 500 g Minced Meat
- 1 Jar of Bolognese
- 9-12 Lasagne Sheets
- 200 g Cheese
- 50 g Butter
- 50 g Plain Flour
- 500 ml Milk
- 400 ml Beef Stock
Instructions
- In a large pan, heat the olive oil over a low heat. Fry the onion, carrot and celery for 5 mins, or until softened. Add the mince and fry on a medium heat until golden. Stir in the tomato purée, chopped tomatoes and stock.
- Meanwhile, make the white sauce. Melt the butter in a small saucepan over a low heat and add the flour. Whisk until combined and cook on low for 1-2 mins. Remove from the heat and gradually whisk in the milk until you have a loose sauce. Season. Return to a gentle heat and whisk constantly until the sauce thickens.
- Preheat the oven to gas 6, 200°C, fan 180°C. Layer up the lasagne in a baking dish, starting with a third each of the ragu, then the pasta, then the white sauce. Repeat twice. Top with the cheese then bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top. Serve immediately.
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