Serves 4
Olive oil
300g beef mince
1 onion
1 small bell pepper
2 cloves garlic crushed
1 beef stock pot
2tsps basil, 2tsps oregano and 1 tsp paprika
Salt and pepper
1tbsp Worcestershire sauce
1tbsp balsamic vinegar
Carton Passata
Pack of fresh lasagne sheets
For white sauce;
30g butter
30g flour
1 mozzarella ball
100ml of milk
Salt and pepper
Pre-heat oven to 180 degrees.
Fry the mince in a pan and when cooked place on a plate.
Then put the olive oil, chopped onion and garlic into the pan. When the onion has softened add the chopped pepper. Wait two minutes and add the spices, salt and pepper. Then Worcestershire sauce, balsamic vinegar and stock pot. Add mince back in. Then slowly add the passata and stir in. Let cook for 10 mins on low heat.
For the white sauce;
In a separate saucepan melt the butter and add in the flour to make a roux. Then add the milk gradually, keep whisking. Then break up the mozarella and stir it in until the sauce is smooth.
Then place lasagne sheets in dish, layer with mince mix, white sauce and then another lasagne sheet layer and so on. Cover with tin foil and cook in the oven with tin foil on for 25 minutes, remove tin foil, sprinkle grated parmesan on top and then back in the oven for 5 minutes. You can eat straight away or it will keep for 48 hours in the fridge and then re-heated. Enjoy with garlic bread or salad.
