For me Lasagna is one of the ultimate comfort foods, It can be incredibly time consuming to make but it’s so worth it, especially if you make enough for leftovers.
To make this Lasagna you will need:
1.5 packets of dried lasagne sheets
50g mushrooms, finely chopped
splash of oil
1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 stick of celery, finely chopped
1 clove of garlic, crushed
salt and freshly ground black pepper
700g good-quality beef mince
1 wine glass of red wine
2 tablespoons tomato purée
1 x 400g tin good-quality chopped tomatoes
1 beef stock cube
pinch of Italian herbs
1 x quantity of white sauce
50g freshly grated Parmesan cheese
50g grated coloured cheese
Preheat the oven to 180 ̊C
Heat a large pan over a medium heat, add a splash of oil and cook the onion, carrot and celery and leave to sweat with the lid on for 10 minutes, until soft. Add the garlic and mushrooms to the pan and stir for 1 minute, season with salt and pepper.
Add the minced beef to the pan and cook until browned all over. Pour in the wine and keep stirring until the liquid starts to reduce.
Stir in the tomato purée and chopped tomatoes and add 200ml of boiling water. Crumble in the stock cube. Leave the sauce to simmer with the lid on for 15 – 20 minutes. Remove the lid and continue to simmer for a further 15-20 minutes.
Assemble the lasagne by covering the bottom of an ovenproof dish with a thin layer of meat sauce, follow this with a layer of pasta. Top with a layer of white sauce and then a layer of meat sauce. Continue in this order until you have 4 or 5 layers of pasta and finish with the white sauce.
Sprinkle the white sauce with the Parmesan and coloured cheese and cook in the oven for 30 to 40 minutes until golden brown and bubbling.
Serve with extra parmesan and a fresh salad.