Lasagne Bake

Add a little olive oil to a frying pan on a medium heat, fry garlic and onions until slightly brown.

Add the carrots, oregano and the minced beef.

Once mince has browned, add chopped tomatoes, tomato purée, wine and stock to the frying pan. Add salt and pepper to taste. Mix the contents of the frying pan well.

Once mince has browned, add chopped tomatoes, tomato purée, wine and stock to the frying pan. Add salt and pepper to taste. Mix the contents of the frying pan well.

Cook on a medium heat so just bubbling for around 45 minutes. This will reduce the mixture to something like bolognaise sauce thickness. Stir occasionally during the cooking.

SAUCE; Melt the butter in a saucepan over a low to medium heat then slowly add in the flour stirring all the time a whisk. The mixture you have now is called 'roux'.

At the same time pour the milk into another saucepan, add the cinnamon and peppercorns, gently bring to the boil (stirring frequently).

Cook the lasagne pasta sheets according to the packet instructions.

When the milk starts to bubble remove it from the heat. Slowly pour the milk into the butter and flour mix (roux) stirring or whisking continuously.

Add the cream and grated cheese, mix in well. Stir and season with a little salt and pepper.

Set oven at 180ðC

Cover the base of a square, greased, oven dish with lasagne pasta (one sheet deep). Spread half the minced beef mixture evenly over the pasta and cover with a layer of cheese sauce.

Repeat the layers again and then sprinkle grated cheese evenly over the top of the lasange.

Place it in the middle of the preheated oven and cook for 30 - 45 minutes until the top has turned golden brown.

Note;

Lasagne can be eaten on its own but it does go ver nicely with mixed leaf salad and cherry tomatoes.