My Lasagne Recipe
Preheat oven 350f 180c
100g Chopped Ham or Bacon
2 Onions, Chopped
1 Large Carrot, grated
500g Minced Beef
2 Tablespoons Tomato Puree
250ml Dry White Wine
1 Litre Beef Stock
1 Teaspoon sugar
Salt and Pepper to taste
25g cornflour mixed with small amount of water.
Fry bacon in butter. Add vegetables and cook until slightly coloured. Add beef, breaking up with a fork. Cook until brown.
Stir in tomato paste, then add wine and stock.
Season with sugar, salt and pepper. Cover and simmer gently for 25 minutes, add cornflour and water and simmer for a further 5 minutes.
50g Plain Flour
250ml Double Cream
Pinch Ground Nutmeg
Salt and Pepper
Melt butter, stir in flour and cook for 2 minutes. Remove from heat and gradually add milk and cream, return to heat and bring to the boil, stirring constantly until sauce thickens, add nutmeg, salt and pepper.
Spread a layer of Ragu Sauce in an oven proof dish, add a layer of Lasagne Sheets then a layer of Besciamella. Repeat layers twice more.
Sprinkle over the grated cheese.
Bake for 30 minutes until heated through with a bubbling crust on top.
Serve with garlic bread, salad and/or seasonal vegetables.