Julie’s large lasagne verdi

Hearty homemade lasagne with a rich beef-and-pork tomato sauce, red wine and stock, layered with pasta, mozzarella, and a creamy béchamel sauce finished with Parmesan and baked until thick and bubbling.

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Step 1

(Sauce/meat sauce) Heat oven to 170°C/150°C fan.

Step 2

Add oil and cook onions on a low heat until soft.

Step 3

Stir tomato purée into milk.

Step 4

Add vegetables and garlic.

Step 5

Add chopped bacon and herbs.

Step 6

Put in the oven at 170°C/150°C fan.

Step 7

Add meat and brown.

Step 8

Add tomato paste & milk mix, then tomatoes, wine and stock.

Step 9

Bring to the boil, add lid and put in the oven. Cook for 1 hour.

Step 10

(Béchamel sauce) Melt butter.

Step 11

Add flour.

Step 12

Stir, then cook.

Step 13

Heat milk; add bay leaf.

Step 14

Slowly add milk to flour & butter, stirring. Use an electric mixer if lumpy.

Step 15

Add salt, pepper, mustard, Parmesan.

Step 16

Cook until thick.

Step 17

(Assemble) Put a layer of meat sauce in a large dish/tin.

Step 18

Cover with lasagne.

Step 19

Add another layer of meat sauce, then cheese sauce and a little mozzarella.

Step 20

Layer and use until the last top layer is sauce.

Step 21

Sprinkle with Parmesan and mozzarella.

Step 22

Bake in oven 180–200°C (time not specified).

Step 23

Serve with salad and French bread or garlic bread.