Lovely Lasagne

Name: Lovely Lasagne
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp olive oil; 1/2 onion; 2 clove garlic; 1 carrot; 750 grams beef mince; 1 beef stock cube; 2 large fresh tomatoes; 1 can chopped tomatoes; 5 medium fresh mushrooms; 4 tbsp tomato pureé; 1 pinch cumin; 1 pinch paprika spice; 1 mixed italian spice or herbes de provence; 1 salt and pepper; 4 tbsp butter; 2 tbsp plain flour; 300 ml semi skimmed milk; 1 salt and pepper; 100 grams grated cheese ( any cheese you fancy, I use cheddar); 8 lasagne sheets; 150 grams grated cheese; 1 large sliced tomato; 1 spices

corrie.goodison @cook_3214494

Inverness

Yummy lasagne with loads of veg, a tasty meaty bolognese and a rich béchamel sauce. I hope you like it as much as we do :)

corrie.goodison @cook_3214494

Inverness

Yummy lasagne with loads of veg, a tasty meaty bolognese and a rich béchamel sauce. I hope you like it as much as we do :)

Saved

Ingredients

4 servings

For the bolognese sauce
3 tbspolive oil
1/2onion
2 clovegarlic
1carrot
750 gramsbeef mince
1beef stock cube
2 largefresh tomatoes
1 canchopped tomatoes
5 mediumfresh mushrooms
4 tbsptomato pureé
1 pinchcumin
1 pinchpaprika spice
1mixed italian spice or herbes de provence
1salt and pepper
For the béchamel sauce
4 tbspbutter
2 tbspplain flour
300 mlsemi skimmed milk
1salt and pepper
100 gramsgrated cheese ( any cheese you fancy, I use cheddar)
For the layers
8lasagne sheets
For the topping
150 gramsgrated cheese
1 largesliced tomato
1spices

Saved

Steps

1

Heat the olive oil in a large frying pan or pot on medium heat. Meanwhile, chop the carrot, tomatoes and mushrooms into chunks. Chop the onion finely. Crush and chop the garlic finely. Set these aside.
2

Add the onions, carrot and garlic to the oil. Fry for a few minutes until the onions start to turn clear.
3

Crumble the beef mince into the pan or pot and stir well. Cook through until all the meat is browned. If you wish, drain of the fat. I like to leave it in :)
4

Crumble the beef stock cube into the mixture. Add the can of tomatoes, using the can to add some water to the mixture. Add the fresh tomatoes and mushrooms. Stir well to distribute the vegetables then add in the tomato purée. (Again, you can add as much as you like.)
5

Season the mixture with salt, pepper, herbs and spices to your taste. Cover the pan or pot and let it simmer for a good hour. It can bubble away while you make the rest of the lasagne. Preheat your oven to 180ºC.
6

Make the béchamel sauce. Melt the butter in a pot and add the flour. Stir until both ingredients are mixed together, the mixture should look a bit like dough :) Then gradually add the milk, a little at a time and let it boil each time. Stir frequently until there are no more lumps in the liquid. Add the cheese and stir until you have a lovely thick sauce. If its too thick to your liking, add more milk and stir well. Season to taste. Set the béchamel sauce aside.
7

Before you start layering the lasagne, you can boil the lasagne sheets in water if you like. I normally do this, it reduces baking time and makes the sheets nice and soft. Be careful when boiling though, they tend to stick together! Another option is to use dry sheets. Just add 10 minutes onto baking time ;) Depending on the size and depth of your baking dish you may need more or less sheets. Mine fits eight plus the sauces.
8

Now it's layering time :) Put the first layer of bolognese sauce in a baking dish and spread out. Then pour a little béchamel sauce on top. Cover this layer with lasagne sheets. Repeat this process until you reach the top.
9

Top the lasagne with grated cheese and tomato slices. Sprinkle some herbs on top. Place the lasagne in the oven and bake for 30 - 40 minutes until golden and bubbling.
10

When the lasagne is ready, place the baking dish on a wooden board or other protective surface on your table. Dig in and enjoy :)