Lasagna is a wide, flat sheet of pasta. Lasagna can refer to either the type of noodle or to the typical lasagna dish which is a dish made with several layers of lasagna sheets with sauce and other ingredients, such as meats and cheese, in between the lasagna noodles
Ingredients
- 1 tbsp olive oil
- 1 diced onion
- 1 diced carrot
- 1 diced celery stalk
- 2 garlic cloves, finely sliced
- 500g beef mince
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 200ml beef stock
- 200ml red wine
- 1 tsp Worcestershire sauce
- lasagne sheets approx. 10 – 12 sheets
- 50g Parmesan, grated
- 200g mozzarella cheese, shredded
For the white sauce
- 50g butter
- 50g plain flour
- 550ml semi-skimmed milk
Method
- In a large pan, heat the olive oil
- Fry the onion, carrot, celery and garlic for 5 mins, or until softened.
- Add the beef mince and fry on a medium heat until golden.
- Turn up the heat, pour in the wine and stir until reduced.
- Stir in the tomato purée, chopped tomatoes and stock.
- Add in the Worcestershire sauce and simmer for approx 12 minutes or until the liquid has reduced.
- Season to required taste.
- Make the white sauce by melting 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.
- Return to a gentle heat and whisk constantly until the sauce thickens.
- Season to required taste
- Preheat the oven to gas 6 / 200°C.
- Layer the lasagne in a baking dish, starting with a layer of the fried mixture, then the pasta, then the white sauce.
- Repeat this twice.
- Top the lasagna with the Parmesan and mozzarella cheese.
- Bake in the oven for approx 40-45 min and top is golden brown.
This can be served with fresh garlic bread and a green salad.
