Serves 6 - 8
MEAT SAUCE
45 ml Cooking Oil
125 gram streaky bacon, finely chopped
1 large onion, chopped
2 garlic cloves, crushed
1 carrot, scraped and finely chopped
2 stalks celery, finely chopped
750 gram beef mince
1 x 410 gr All Goid chopped Tomatoes with juice
115 gram Tomato paste
250 ml white wine
250 ml chicken or beef stock
5 ml dried oreganum
2 bay leaves
Salt and freshly ground black pepper to taste
WHITE SAUCE
100 gram butter
125 ml cake flour
125 ml cheddar cheese
1 liter milk
salt and pepper to taste
TOPPING
250 ml Cheddar cheese
Paprika
250 gram Lasagne Sheets
Heat the oil in a large pan and fry bacon, onion, garlic, carrot and celery for five minutes. Add the mince and cook until browned, breaking up wit a fork until crumbling.
Ad the tomatoes, tomato paste, wine, stock, herbs, bay leaves and seasoning. Simmer on low heat for 1 hour, adding more wat if the mixture cooks dry.
Make white sauce by melting the butter - stir in the flour and cook for one minute. Gradually stir in the milk until the mixture is smooth and thickened. Season to taste, add the cheddar and stir until melted.
In an ovenproof dish, layer the white sauce, lasagne sheets, meat sauce - REPEAT ending with a thick layer of white sauce. Sprinkle with the cheddar cheese and paprika. Stand for 30-40 minutes before baking in a preheated oven of 180 deg. C for about 30 minutes.
Stand in cool oven for a further 10 minutes before serving.