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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Rich, creamy lasagne (yummy!) Ingredients:
6 ounces lasagna noodles |
200 g mozzarella cheese |
parmesan cheese |
salt and pepper |
2 tablespoons olive oil |
1 onion, finely chopped |
1 celery, finely chopped |
1 garlic clove, crushed |
1 carrot, finely chopped |
4 ounces streaky bacon, chopped |
1 lb minced beef |
14 ounces chopped tomatoes |
5 fluid ounces stock or 5 fluid ounces wine |
2 tablespoons tomato puree |
1 teaspoon dried basil or 1 teaspoon oregano |
1 pinch ground nutmeg |
2 ounces butter |
2 ounces flour |
1 pint milk |
Directions:
1. Making the meat sauce:.
2. 1. Heat oil in large saucepan and fry onion, garlic, carrot and celery for 8-10 minutes, add bacon and minced beef stirring frequently for 3-5 minutes, until mince is browned.
3. Stir in the stock or wine, tomatos, puree, herbs, nutmeg and season to taste, with salt and pepper.
4. Bring to the boil, then lower the heat and simmer for 15-10 minutes.
5. Making the bechamel sauce:.
6. Melt butter and stir in flour.
7. Gradually add the milk, stirring to make a smooth sauce. Season with salt and pepper.
8. Heat the oven to 200C, 400F or Gas 6.
9. Grease a shallow ovenproof dish and make layers of the bechamel sauce, lasagne, meat sauce and mozzerella slices, ending with a layer of bechamel to completely cover the top.
10. Sprinkly with parmesan and bake for 25-30 minutes, until the top is golden.
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