Beef lasagne

Updated at: Thu, 17 Aug 2023 02:31:08 GMT

Step 1

Finely dice the onion, and peel and grate the carrot.

Step 2

Grate the cheese

Step 3

Pre-heat the oven to 180oC

Step 4

1. Fry the onion and carrot in the olive oil for 5-8 minutes until translucent.

Step 5

2. Add in the bay leaf and beef mince and cook for a further 5-8 minutes until brown.

Step 6

3. Pour in the red wine (if using) and simmer for 1-2 minutes before adding the tomato puree and Worcestershire sauce. Stir and cook for another minute or so.

Step 7

Add in the passata and stir until evenly distributed. Simmer on a low heat for a minimum of 10 minutes but preferably up to 25 minutes to thicken. You can add extra water (tbsp at a time) if it seems dry.

Step 8

Melt the butter in a saucepan on a low heat and gradually add the flour whilst whisking to create a smooth paste.

Step 9

Pour in the milk, bit by bit, whisking continuously to create a creamy and smooth sauce.

Step 10

Add most of the cheddar (about 80g) to the sauce along with the nutmeg. Season with salt and pepper to taste. Stir until the cheese has melted.

Step 11

In an oven-proof dish, coat the bottom in a thin layer of cheese sauce. Cover this with a layer of lasagne sheets.

Step 12

On top of the lasagne sheets, place a layer of ragu, followed by lasagne sheets, then cheese sauce. Repeat ragu, lasagne sheets, cheese sauce again. If you are using a small dish and have leftover cheese sauce and ragu, go again in the same order. Just be sure to finish off with a generous layer of cheese sauce.

Step 13

Sprinkle the remaining cheese over the top of the lasagne.

Step 14

Place the completed lasagne on the middle shelf of the oven for at least 30 minutes until the top is nice and golden/slightly crispy.

Step 15

Remove from the oven once cooked, and leave to stand for 5-10 minutes to cool because it will be very hot.

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