Mark has been working on perfecting his lasagne recipe, it’s a favourite dinner in this house.
Here’s what you need:
Large mince (800g or so)
2 tins chopped tomatoes
2-3 tablespoons of tomato puree
2 cloves garlic
600 ml milk
60g plain flour
Grated cheese (we like to use a mixture of cheddar and mozarella)
Chop the onion and crush the garlic. Put them in the pot with a little oil and a few dashes of Worchester sauce. Simmer for 5 mins. Add the mince meat and brown it in the pot. Add some more dashes of Worchester sauce (as many or as few as you like!) while the meat is browning. Once the meat is cooked through add the tomato puree and the two tins of chopped tomato.
Leave the mince to one side and take a new pan. In this pan melt the butter over a medium heat. Add the flour and the milk and mix well. Continue mixing while you turn up the heat. Bring the sauce to a simmer, stirring continuously to avoid lumps forming. Keep stirring until you feel the sauce thicken. If you like at this point you could add some grated cheese but this is personal preference.
Now take your lasagne dish and begin to layer up the lasagne. First a layer of mince, then some lasagne sheets, then a layer of white sauce. Repeat the layers one more time – mince, then lasagne sheets and then white sauce. Now top with plenty of grated cheese – we use a lot to give it a really great cheesy flavour!
Pop in the oven at 180C for 25-30 minutes or until golden brown on top and sizzling. Serve with salad / garlic bread / chips – whatever you like!
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