Well hello there, sorry I have been away for so long but you know sometimes life gets in the way! However I am back now and am so excited to break the drought with this, Lasagne! Layers of cheesy meaty goodness with a lovely blanket of yummy bechamel sauce, whats not to love right? Anyway here is my take on it. I like to think that this is the classic version but I know that a lot of you have your own recipe and that is what makes it so nice that this can individualized to make it your own! I have used no boil pasta sheets here and to be honest with you this is something that I would not normally do but they are so easy to use and the end product was not compromised in any way!


2 tbsp olive oil
1 large onion finely chopped
2 carrots,chopped
2 celery, chopped
450g minced beef
450g minced pork
2 400g tins chopped tomatoes
Salt and pepper to taste


850ml milk, heated
50g butter
50g flour
Salt and pepper to taste

Packet of lasagne sheets
Parmesian cheese
50g butter

Lets begin!
Saute the onions, carrots and celery in the olive oil until soft. Add the mince meat and brown. During this the meat will render out quite a bit of water so drain and return to the heat. To this add your tinned tomatoes and season. Lower the heat so that it simmers for approx. 1 hour or so.

For the bechamel make sure to warm the milk first. Add the butter to a medium saucepan and melt. Bit by bit add the flour and stir until you get a very thick paste. Slowly add a ladle of the milk and using a whisk combine with the paste. Repeat with the milk and keep whisking until you have a lovely thick smooth creamy consistency.

Now its time to assemble. To your baking dish add a little oil and a spoonful of the meat mixture. Now start layering with the sheets. Add a ladle of the meat, sprinkle with a little of the bechamel and parmesan cheese. Repeat until you have used everything up but make sure to end with the bechamel and finish off with cheese. Dab a little butter on top and put into a hot oven that has been preheated to 350 F. Cook for 45 minutes until browned and bubbling. Let sit for about 15 minutes before digging in and enjoy!


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