Lasagne Bolognese
Ingredients
- Approx. 12 Lasagne sheets
- 1 tbsp. olive oil
- 1 large onion, chopped
- 1 clove garlic, chopped
- 450gr. (1 lb.) minced beef or lamb
- 110 gr. (4 oz.) sliced button mushrooms
- 450 gr. (14 oz.) can chopped tomatoes
- 4 tbsp. tomato purée
- 200 ml. (7 fl. oz.) boiling water (add 1
- beef/lamb stock cube or 2 tsp.
- vegetable stock powder to the water)
- 2 tsp. oregano
- Salt/pepper
- 50 gr. (2 oz.) butter
- 50 gr. (2 oz.) flour
- 850 ml (1½ pt.) milk
- 50 gr. (2 oz.) grated cheese*
- Seasoning
- Grated cheese: (Parmesan,
- Leicester or Cheddar)
- Preheat oven to 190°C.
Method
Heat oil in pan, fry onions and garlic for 3 mins. Add minced beef/lamb and continue frying until meat is well browned. (If meat looks as though it will form lumps, add water and mash with a fork to separate and cook with lid on until water evaporates).
Stir in mushrooms, fry 3 mins. more. Add remaining bolognese ingredients, bring to boil, simmer 30 mins, stirring occasionally. The mixture should be quite juicy so that it softens the lasagne sheets.
Make sauce. Melt the butter in a pan. Stir in flour and cook for 1 minute. Remove from heat and add milk gradually, stirring well between each addition. Return to heat and bring sauce to boil, stirring continuously until sauce thickens. Simmer for 2 minutes. Remove from heat and stir in cheese and seasoning.
Place ¼ of cheese sauce in base of a large ovenproof dish. Place 4 sheets of lasagne over sauce and cover with ½ bolognese sauce. Repeat layers once more, cover with remaining 4 sheets of lasagne and finally remaining cheese sauce. Sprinkle with grated Parmesan, Leicester or Cheddar cheese. Bake 35 mins. 190°C until nicely browned.
* For the sauce use Cheddar or Leicester cheese.
Leicester gives a nice orange tinge for a change.