Lasagne

Method

1. 1

   In a large pan fry off the beef mince with the stock pot

2. 2

   Once mince has browned add the onion, pepper and mushrooms and mix well

3. 3

   Add the grated carrot and garlic

4. 4

   Add the red wine and simmer for a few minutes

5. 5

   Add the tomato purée and stir, then the oregano, basil, chilli flakes (if using) and some salt/pepper

6. 6

   Add the tinned tomatoes, crushing them as you add them, and the passata. Then fill the tin halfway with water and add this too

7. 7

   Mix everything together and add some fresh basil if you have some, then add the sugar and let simmer on medium/low for 1-2 hours, it gets better the longer you leave it! Keep stirring every now and then and add a little water if needed

8. 8

   Make the white sauce: melt the butter in a small saucepan, then add the flour and whisk for a few minutes until a paste forms, then add the milk bit by bit while whisking until a smooth sauce forms, season with salt and pepper

9. 9

   Assemble the lasagne with a layer of the bolognese, then white sauce, then pasta sheet and repeat until everything is used up, making sure you end with a layer of lasagne sheets topped with the last of the white sauce, then top with the 3 cheeses

10. 10

    Cook at 180°C for 45 minutes or until golden and bubbling, or put in the fridge overnight and bake the next day - let it come up to room temperature first!