- 400g good quality steak mince
- Pouch of Dan & Monstro Pasta Sauce
- 1 onion, garlic, handful of sliced mushrooms, small red pepper ( all diced )
- 200ml beef stock.
- 100ml red wine (optional)
- Tablespoon of tomato purée.
- Small teaspoon of dried oregano
- Fresh basil and tomatoes for garnish
- 4/5 lasagna sheets
- Cheese Sauce
Prep time: 10 Minutes
Cook time: 10 Minutes
To make the roux add 500ml of milk ( warmed in a saucepan). Heat 50g of butter in a saucepan and add in 4 tablespoons of plain flour.
You need to mix this really well , you need to cook the flour out . Using a balloon whisk , mix the flour and butter and slowly pour in the warm milk a little at a time, the sauce will start to come together and thicken.
Continue to stir , adding in the milk until it’s all gone . The sauce should be thick and no lumps in it . Add in your cheddar cheese , stir well .
Season with salt and freshly black pepper Turn off heat and cover saucepan with lid. This is a basic roux sauce , you can use this sauce for so many recipes.
Adding fresh parsley and spring onion is delicious poured over baked ham. Adding in cheese and finely diced onion is perfect to make cauliflower cheese .
For lasagna pan fry your onions, garlic, mushrooms, peppers, ( you can add carrots, courgette, any veggies of your choice). Once the vegetables are softened, add in your mince meat , stir until browned off.
Pour in a pouch of pasta sauce , beef stock , wine and tomato purée . Stir well, reduce heat , cover pan and simmer for 20 minutes .Season with salt and pepper.
In a deep pan suitable for the oven. Place a lasagna sheet on the bottom of the dish. Spoon over with the mince mixture . Pour the cheese sauce over the mince mixture. Place another lasagna sheet on top of the cheese sauce and repeat the above steps.
Garnish with some finely sliced tomatoes and sprinkle with oregano. Place in a preheated oven for about 40 minutes .Before serving season with freshly black pepper and fresh basil leaves.
Serve with crusty bread.