The two cheeses lasagna

Name: The two cheeses lasagna
Cuisine: American
Ingredients: 60 grams chedder cheese; 1 large carrot chopped into 1cm cubes; 1 onion, chopped finely; 1 Celery stalk finely chopped; 500 grams minced beef; 1 Glass Italian dry red wine; 400 grams Tinned Chopped Tomatoes; 1 tbsp Tomato puree; 1 courgette chopped into 1cm cubes; 9 Sheets fresh lasagne each about 10x18cm; 1 Cold Salted butter cut into 1cm cubes; 1 salt and pepper; 100 grams Salted Butter; 100 grams plain flour; 1 liter full fat cold milk; 50 grams freshly grated parmesan cheese; 1/4 Freshly grated nutmeg; 10 Basil leaves; 3 tbsp olive oil

helen.last.12 @cook_3364215

Coventry, United Kingdom

The recipe itself I got from the Gino De campo cookbook but is doing it slightly different as we are having a bit of both cheeses in the lasagna so chedder then on top will add the parmesan my father said why not have one side chedder and one side parmesan cheese lol so thought will have a go at it

helen.last.12 @cook_3364215

Coventry, United Kingdom

Saved

Ingredients

60 gramschedder cheese
1large carrot chopped into 1cm cubes
1onion, chopped finely
1Celery stalk finely chopped
500 gramsminced beef
1Glass Italian dry red wine
400 gramsTinned Chopped Tomatoes
1 tbspTomato puree
1courgette chopped into 1cm cubes
9Sheets fresh lasagne each about 10x18cm
1Cold Salted butter cut into 1cm cubes
1salt and pepper
100 gramsSalted Butter
100 gramsplain flour
1 literfull fat cold milk
50 gramsfreshly grated parmesan cheese
1/4Freshly grated nutmeg
10Basil leaves
3 tbspolive oil

Saved

Steps

1

Heat the olive oil in a large saucepan over a medium heat and cook the onion,carrot and celery for five minutes. Add the minced beef and continue to cook for a further five minutes, stirring continuously, until coloured all over .Season with salt and pepper and continue to cook for five minutes stirring occasionally.
2

Pour in the wine ,stir well and continue to cook for 5 minutes until the wine has evaporated. Add the chopped tomatoes, the tomato puree, the courgettes and the basil, lower the heat and continue to cook for one hour uncovered until you get a beautiful rich sauce. Stir occasionally. After about 30 minutes taste for seasoning.
3

Meanwhile preheat the oven to 180C/350f/gas mark 4 and make the bechamel sauce. Melt the butter in a large saucepan over a medium heat stir in the flour and cook for 1 minute. Gradually whisk in the cold milk ,reduce the heat and cook for 10 minutes whisking constantly. Once thickened stir in half of the parmesan cheese with the nutmeg. Season and set aside to cool slightly.
4

Spread a quarter of the bechemel sauce in the base of a deep 2.2 litre oven proof dish. Cover with 3 lasagna sheets , cutting them if necessary to fit the dish. Spread with half the meat sauce then top with a third of the remaining bechemel sauce. Cover with 3 sheets of lasagna and with the remaining meat sauce. Spread over half of the remaining bechemel sauce then add a final layer of lasagna sheets and gently spread the rest of the bechemel sauce on top ensuring the lasagna sheets are completely covered.
5

Sprinkle with the remaining parmesan and scatter over the cubed butter. Grind some black pepper over the whole lasagna
6

Cook on the lowest shelf of the oven for 30 minutes then place the dish on the middle shelf ,raise the oven temperature to 200C gas mark 6 and continue to cook for a further 15 minutes until golden and crispy all over
7