Lasagne!
A classic dinner idea that I utterly adore; a homemade lasagne is always a comfort meal, and I adore it.
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Servings: 6 people
Ingredients
Bolognese
- 1 tbsp olive oil
- 2 onions (finely chopped)
- 2 carrots (finely chopped)
- 2 celery stalks (finely chopped)
- 2-4 garlic cloves (finely chopped)
- 250 g beef mince
- 250 g pork mince
- 800 g chopped tomatoes (two tins)
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp dried mixed herbs
- salt and pepper to taste
Cheese sauce
- 50 g unsalted butter
- 50 g plain flour
- 550 ml milk
- 100 g mature cheddar cheese
- 100 g parmesan
- salt and pepper to taste
Assembly
- lasagne sheets
- grated cheddar cheese
Instructions
- Preheat the oven to 200ºc/180ºC fan and grab a medium-large baking dish.
- Add the oil to a large pan and add the carrots, celery and onions and fry for a few minutes
- Add the garlic and fry again.
- Add the mince, and fry until it’s all brown.
- Add the tomatoes, worcestershire sauce, soy sauce and herbs and season with salt and pepper.
- Continue to heat and simmer on a low heat whilst you make the cheese sauce.
- Add the butter to a pan and melt
- Add in the flour, and stir and cook for a few minutes to cook out the flour.
- Gradually add in the milk, stirring well, to prevent any lumps.
- Add the cheeses, salt and pepper and simmer for a couple of minutes to thicken.
- Assemble the lasagne by spreading one third of the bolognese on the bottom of the baking dish, adding a layer of lasagna sheets, and then pouring over a third of the cheese sauce.
- Repeat twice more, using up the ingredients.
- Sprinkle over some extra cheese. Bake in the oven for about 40 minutes, until golden brown and bubbling on top
Notes
- This recipe is delightful served fresh from the oven with garlic bread, or salad, or both
- You can prep this in advance easily and reheat in the oven (cover with foil)
- You can freeze it for 3+ months
- I use a medium-large baking dish