Simple but delicious lasagna


Recipe:

1lb/500g ground/minced beef

I tin/400g tomatoes

1 large onion chopped

2 fat cloves of garlic chopped finely or grated on a fine microplane grater, if you have one

I large courgette/zuccini grated coarsley

Mixed herbs – either dried or fresh – oregano, thyme, parsley, basil – what ever you like – finely chopped.

I pack of fresh lasagna sheets – always nicer than dried

One quantity of béchamel sauce – recipe below.

METHOD:

In a very hot pan brown the meat to colour – drain off residual fat if necessary

Add onions, courgette, garlic and herbs and cook until all the meat is is done

Then taste and season accordingly with salt and pepper

White sauce:

  • 15fl oz/425ml milk
  • 1½oz/40g butter
  • ¾oz/20g plain flour
  • salt and freshly milled black pepper
  • 1 tsp Dijon mustard
  • grated nutmeg to tasteGrated cheese of your choice – gruyere – cheddar – mozzerella – and finishing with some parmesan
 Over a medium heat melt the butter ad add the flour, stirring all the while to cook out the flour – take care to keep it moving and not to burn the mix.
Then add the milk a bit at a time while whisking to incorporate the liquid. It will start to thicken and then you can add the salt and pepper, along with a little grated nutmeg.
ASSEMBLY:
Lightly oil an ovenproof dish and put a sheet or sheet and a half of lasagna to fit the dish
Spread some of the meat mix over
Continue this for three or four layers
Then over the last of the meat mix spread the white sauce
Add the grated cheeses of choice
Bake at 180C/350F/gas 4 for about 40 minutes
Serves 4 generous portions
This will freeze beautifully if you have some left over – either in the microwave or oven covered, so as not to over brown the cheese.
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