Classic Lasagne Recipe | Recipes | Woman and Home Magazine

Ingredients

• clove, peeled and chopped
• * 1 red and 1 yellow pepper, seeded and chopped
• * 1 kg beef mince
• * 2 carrots, grated
• * 2 Å~ 410g tin chopped tomatoes
• * 1 cup red wine
• * 1 cup beef stock
• * 1 sprig rosemary
• * 2 tbsp origanum
• Dry-fry bacon until golden. Remove and set aside.
• In the bacon fat, fry onions until soft.
• Add garlic and peppers, and fry for 5 minutes.
• Remove and set aside.
• Heat a little oil and brown mince.
• When all extra liquid has cooked out, add bacon, onion and peppers.
• Add the remaining ingredients.
• Leave to simmer on low heat for 2 hours. Season with salt and pepper.
• * 1 onion
• * 4 cloves
• * 1L milk
• * 2 bay leaves
• * 80g butter
• * 1/3 cup flour
• * Pinch of nutmeg
• Stud onion with cloves.
• Place milk, onion and bay leaves in a pot and bring to the boil.
• Switch off the heat and let the milk sit for 15 minutes.
• Strain.
• In a separate pot, cook butter and flour for 3–5 minutes.
• Add milk slowly, whisking constantly.
• Simmer for 5 minutes.
• Season with nutmeg, salt and pepper.
• 1. 12–16 lasagne sheets
• Soak the lasagne in boiling water for 10 minutes.
• 2 cups grated cheddar
• Preheat oven to 180˚C.
• Layer ingredients in a 20 °ø 20 cm dish: one fifth bechamel, 3–4 lasagne sheets, a quarter mince.
• Repeat 3 times – end on a layer of bechamel.
• Sprinkle with the cheese.
• Bake for 40 minutes.