Back to Basics: Lasagne

A simple yet favourite meal. This is easy to make and a true classic for the working week. I make this for 2 people which means that there is also enough for the next day. Perfect!

Ingredients:

500g minced beef

fresh parsley

dired oregano

4oog tinned chopped tomatoes

1 tbspn tomato puree

lasagne sheets (non-cook)

1 onion (diced)

2 cloves garlic (crushed)

50ml red wine

grated parmesan

200ml milk

100g butter

110g plain flour

175ml double cream

ground nutmeg

ground black pepper

olive oil

• Preheat the oven to gas mark 5 / 180 degrees celsius
• Heat a deep/ large pan with olive oil. Add the mince and keep stiring it so that the mince browns and breaks up
• Then add the onions, crushed garlic and a bit of salt. Leave until the mince is almost done (another 4-5 mins)
• Stir in the tomato puree, oregano and then pour in the chopped tomatoes. Mix well
• Add the red wine and leave to boil down slightly. In the end the meat should be in a thick tomato sauce (this usually takes around 10 mins on a medium boil with the lid on)
• Once the meat has boiled down add the chopped parsley to the pan. Take off the heat for 5 mins
• In the meantime add the butter to another saucepan. Then add the milk. Once the butter is almost melted, lower the heat and pour in the cream and then stir in the flour and nutmeg. Whisk so that everything is mixed well and is nice and glossy. Take off the heat.
• Pour about half of the meat into the bottom of an oven dish. Then add a layer of lasagne sheets
• Add the rest of the meat on top and add another layer of lasagne sheets. Then pour over the cream mixture
• Sprinkle with parmesan and ground black pepper
• Place in the oven for 34-40 mins. Leave to stand for 5 mins and then serve