LASAGNE BAKE

Steps:

• 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 180°C
• 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.