Mon, 19 March 2018
Ingredients:
450g/1 lb Minced Beef
100g Button Mushrooms, diced
1 x White Onion medium, diced
1 x Whole Carrot, peeled and diced
1 x Large Clove Garlic, grated
1 x Tablespoon Thyme
20g Fresh Basil
2 tablespoons of Rapeseed oil
25g/1oz Butter
25g/1oz Plain Flour
600ml (1.5 pint) Milk
100g (4oz) Chedder Cheese
10/12 Lasagne Sheets
1 x Chicken Stock Cube
Salt and Pepper
750g Ricotta Cheese
Pinch of Nutmeg
60g Fresh Spinach
Method:
1. First make bolognaise sauce, place rapeseed oil into hot pan and add onions, carrots, mushrooms and thyme and cook for 6-8 mins till soft , tender and they have taken on a little colour
2. Add garlic and then add mince meat and stir until all meat is sealed, cooked and not stuck together. This will take 20 mins approx
3. Once meat is fully cooked and tender, add tomato puree and chopped tomatoes and stock cube and turn down heat to low.
4. Allow to simmer until sauce has reduced, this should take 35/40 mins .Add torn basil leaves and chopped stalks. Season to taste
5. Make the cheese sauce: melt butter in a saucepan. Stir in the flour and cook for 1 minute stirring.
6. Once combined, remove from heat and gradually pour in the milk whisking till all combined and then return milk mixture to medium heat till it thickens. Season to taste
7. Mix together the Ricotta cheese, spinach leaves, freshly grated nutmeg,salt and pepper in a separate bowl and set aside until needed
8. Assemble lasagne by brushing oven proof dish (approx 5 litre dish ) with rapeseed oil, then line with a layer of lasagne sheets, breaking the sheets to fit if necessary.
9. Add half the bolognaise sauce and spread it into an even layer, then spread over half of the cheese sauce. Cover it with another layer of the lasagne sheets.
10. Repeat process again to make two layers of filling
11. Lastly spread the ricotta spinach mixture evenly over lasagne sheets
12. Pour rest of cheese sauce over the ricotta cheese and spinach and scatter the rest of the cheddar cheese on top and bake in oven for 35/40 mins until lasagne is bubbling and lightly golden
13. Enjoy with rocket leaf salad and Parmesan shavings.
