Lasagne
Serves: 3
Prep Time: 30 minutes
Cook Time: 2 hours +
Total Time: 2 hours 30 minutes +
Ingredients
Ragu
1 Tablespoon Olive Oil
250g Beef Mince
1 Small Onions Roughly Chopped
1 Stick Celery Diced
1 Clove Garlic Mince
1 Tablespoon Plain Flour
50ml Beef Stock
1/2 Teaspoon Caster Sugar
1 Tablespoon Tomato Purée
1 Teaspoon Fresh Thyme
1 200g Can Chopped Tomatoes
White Sauce
25g Butter
25g Plain Flour
375ml Hot Milk
1 Teaspoon Dijon Mustard
25g Parmesan Finely Grated
Salt
Ground Black Pepper
Lasagne
6 Lasagne Sheets
40g Mature Cheddar Grated
Directions
Preheat the oven to 160C.
For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the sugar, tomato purée and thyme, then stir well.
Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1.5 hours, or until the beef is tender.
For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.
For the lasagne, put one third of the meat sauce in the base of a small, deep ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese.
Leave for six hours before cooking so that the pasta can start to soften.
Preheat the oven temperature to 200C.
Cook in the middle of the oven for about 45 minutes or until golden brown on top, bubbling around the edges and the pasta is soft.
CREDIT: bbc.co.uk