Classic Lasagne

Time

Serves

Ingredients

• Dried lasagne sheets (as many as you need)
• 150g cheddar cheese, grated
• Field & Flower beef mince 450g
• 500g tomato passata
• 4 large shallots, finely sliced
• 1 clove of garlic, crushed
• A few shakes of Worcestershire sauce
• 2 carrots, chopped very finely or grated
• A glug of red wine (optional)
• Small knob of butter
• Rapeseed oil (or other)
• Beef stock pot/cube
• Dried oregano
• 500ml milk
• 50g butter
• 50g plain flour
• 1 tbsp. wholegrain mustard
• 150g Parmesan cheese
• Sea salt & freshly ground black pepper

Instructions

1. Preheat the oven to 180C/350F/Gas 4.
2. Heat the butter & oil In a heavy-based pan. Add the shallots and carrots and fry until softened, then add the garlic and cook for a further few minutes.
3. Add the mince to the pan and cook until nicely browned.
4. Stir in the passata. Once bubbling add the stock, oregano, Worcestershire sauce and red wine (if using) and leave to cook for 4 mins.
5. Turn down the heat and simmer for approximately 40 minutes, stirring occasionally. Season the sauce to taste. Add a little water if needed.
6. For the white sauce, melt the butter in a saucepan and add the flour, stir and let it cook for about 1/2 mins. Gradually add the milk, stirring all the time until it makes a smooth sauce.
7. Take off the heat and add the mustard and parmesan before seasoning with salt & pepper.
8. To build the lasagne spread some of the meat sauce on the bottom of your dish and top with the sheets of lasagne sheets. Pour a layer of white sauce over the pasta and repeat. Once you are at the top layer (with the white sauce at the top) cover with a layer of grated cheddar cheese.
9. Put the lasagne into the middle of the preheated oven and bake for about 45 mins or until bubbling and a beautiful golden brown.