Lasagna

I feel like lasagna is the queen of comfort food. You can cut down the total preparation time buy simmering the bolognese sauce for 20 minutes rather than 1.5 hours. It really is a question of preference. Serve with a fresh lettuce salad drizzled with a balsamic dressing.

6-8 Servings

Ingredients:

3 tbsp olive oil

750gr minced beef

1 onion, finely chopped

1 tbsp tomato paste

2 cloves of garlic, minced

1 tbsp dried basil

1 tbsp dried oregano

1L tomato sauce

100gr butter

75gr flour

1L milk

A pinch of ground nutmeg

S&P

Grated cheddar cheese

Lasagna sheets

Instructions:

Heat olive oil in a pot before adding minced beef.

Brown the beef before adding the onion.

Cook for a minute, then add the tomato paste & fry off another minute.

Add basil, oregano, beef stock, tomato sauce, S&P.

Bring to a boil & simmer on low 1.5 hours with a lid on.

Heat the oven at 180c for fan assisted ovens & 200c for traditional ovens.

Create a bechamel sauce by melting the butter, adding in the flour on low heat & whisking vigorously as you slowly pour in the milk, to avoid lumps forming. Allow to heat to a gentle simmer. The sauce should thicken to a gravy like consistency. Add a pinch of nutmeg, S&P.

In a deep oven dish, add your layers to create your lasagna. There are many orders in which this can be done, the simplest being to repeat the following three times: 1/3 bolognese sauce, lasagna sheets, 1/3 béchamel sauce, lasagna sheets.

Top it all off with a generous layer of cheese. Bake for 40-45 minutes & serve with a lettuce salad on the side.