Mama's Lasagne
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
I find I get my best results from this recipe when I par-cook my lasagne sheets in boiling water for around three minutes each. I do this in 2 batches of 3 while the ragu sauce is bubbling away and then lay them out flat ready to assemble. Of course you won't need to do this if you are using fresh pasta sheets .
Ingredients
  • 3 teaspoons Gourmet Garden garlic
  • 1 white onion
  • 1 pepper (red or orange) chopped into cubes
  • Half punnet chestnut mushrooms, roughly chopped
  • 500g lean minced beef
  • 100ml red wine
  • 1 tin chopped tomatoes
  • 1 tablespoon tomato puree
  • 4 teaspoons sugar
  • Half a beef stock cube
  • 3 teaspoons Gourmet Garden basil
  • Salt and pepper
  • 50g Butter
  • 2 tablespoons flour
  • 60g Mature Cheddar Cheese
  • 175ml (approx) whole milk
  • 6 lasagne pasta sheets
Instructions
  1. Dice the onion and sweat in a large pan with about a tablespoon of olive oil. Add the garlic, cooking slowly to ensure it doesn't burn, about 10 minutes.
  2. Whilst the onion is cooking chop your other veg and add to the pan. Cook for a further 5 minutes.
  3. Add your mince and break up well. Mix in with veg and stir as it cooks.
  4. Once it's brown all over add the 100ml of red wine and tomato puree and stir well.
  5. Crumble in the half a stock cube and stir again, then add the tin of chopped tomatoes.
  6. Bring the pan to a slight simmer and cook with a lid off, stirring every 5 minutes. Leave to cook for about 40 minutes before moving on to the cheese sauce.
  7. When the ragu is nearing the end of cooking add the sugar and salt and pepper to taste. I usually add a touch more than 4 teaspoons to counteract the acidity of the tomatoes.
  8. Melt your butter in a small saucepan and when it's slightly bubbling add your flour; stir well and don't let it burn. Cook for about 30 minutes before adding a splash of milk to cook the pan down.
  9. Add a handful of cheese and stir well to combine, followed by about half the milk. Wait for the cheese to melt then repeat, until you have a sauce about the consistency of cake batter. You might need a little less of the milk- use your judgement - but make sure you have a small sprinkling of cheddar left over for the top of the lasagne.
  10. When this is done it's time to assemble! If there's any liquid left on the top of your ragu sauce skim it off and discard.
  11. Place half of the ragu in a large rectangular dish and press down so it's nice and level.
  12. Add three quarters of the cheese sauce and place three lasagne sheets on top.
  13. Spoon the remaining ragu over the cheese sauce and place the last three sheets on top of this. Add the last of the cheese sauce to the top of the lasagne and sprinkle with cheddar.
  14. Cook in the oven at 180 degrees C for about 45 minutes, or until the top of the lasagne is golden brown and bubbling. Delicious!
Recipe by More Than Toast at https://morethantoast.org/mtt-mamas-lasagne/