Ingredients

Serves 6

meat sauce

1 onion, diced
1 carrot, diced
2 celery stalks, dice
2 garlic cloves, finely sliced
500 grams beef mince
1 tablespoon tomato puree
400 grams tin chopped tomatoes
200 ml beef stock
200 ml red wine
1 teaspoon Worcestershire sauce
12 lasagne sheets (depending on the size of your baking dish)
50 grams Parmesan, grated
150 grams mozzarella, shredded

white sauce

50 grams unsalted butter
50 grams plain flour
550 ml milk

Method

1. In a large saucepan, heat oil over a low heat. Fry the onion, carrot, celery and garlic for 5 minutes, or until softened. Add the beef mince and fry on a medium heat until golden.
2. Turn up the heat, pour in the wine and bubble until reduced. Stir in the tomato puree, chopped tomatoes and stock. Add in the Worcestershire sauce and simmer for 15 minutes, or until the liquid has reduced. Season with salt and pepper.
3. 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 heat for 1-2 minutes. Gradually whisk in the milk and the Parmesan until the sauce thickens. Season with salt and pepper.
4. Preheat the oven to 200°C. Layer up the lasagne in a baking dish, starting with a third of the meat sauce, then the pasta, then the white sauce. Repeat twice. Top with the mozzarella then bake in the oven for 35-40 minutes, until piping hot and crisp and bubbling on top.
5. Let it rest for 10 minutes so the layers can set properly before serving.

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Janice xx