Lasagne

Ingredients

For the meat layer
• 800g minced beef
• 1 780g tin tomatoes
• 150g mushroom, sliced
• 1 140g tube tomato puree
• 1 large onion, finely chopped
• 2 cloves Garlic finely chopped
• 300ml semi skimmed milk
• 300ml red wine
• 2 bay leaves
• 1 tbsp Oregano
• Salt and pepper to taste
• 3 tablespoons olive oil

For the Bechamel layer
• 150g butter
• 150g flour
• 1 litre milk
• 120g finely grated parmesan
• Salt and pepper to taste

For the topping
• 50g finely grated parmesan
• A packet of pasta Lasagne sheets

Instructions

Making the meat layer
• Finely chop onion and garlic and gently fry in a large heavy bottomed pan until onion has softened.
• Add the mince, turn up heat to medium heat and cook until mince is browned.
• Add the tube of tomato puree and stir until combined.
• Pour in the milk and wine and bring to the boil.
• Add tin of tomatoes, to save making a runny mess everywhere, I break them up by hand over the pot of mince and discard any tough cores and large skin segments from the tomatoes.
• Add bay leaves and oregano.
• Reduce heat to a slow simmer and cook for 1 1/2 hours stirring occasionally.
• Add sliced mushrooms (optional)
• Cook for a further 30 minutes.
• Season with salt and pepper, tasting as you go for your preference. It is ready when the sauce is thick and glossy and not at all watery.

Making the Bechamel
• Melt butter in a heavy bottomed pan, add plain flour and whisk until a roux has formed, easier if you leave it a little runny.
• Add milk a little at a time, whisking in thoroughly each time until an even consistency, add a little more milk if necessary, you need a thick creamy bechamel.
• Season with salt and pepper to taste.
• Add Parmesan and stir.

Building the layers
• In a heavy roasting tin, or other oven proof dish, start with a thin layer of mince, to completely cover the bottom of the dish.
• I like to soak my lasagne sheets in a pan of boiling water for about one minute before using, but it isn't essential if you don't mind al dente pasta.
• Follow the mince layer with a layer of pasta sheets, ensuring no gaps or overlapping.
• Next a layer of Bechamel, then another layer of pasta.
• The final meat layer next, followed by a pasta layer.
• Finally top with the bechamel and sprinkle with the remaining Parmesan.
• Bake in a 190C oven (or equivalents for 40 minutes, or until bubbling and golden.

https://www.dinewithemma.com/lasagne/