Lasagna

An absolute classic and very easy to adapt to suit your taste or whatever ingredients you have in stock

Ingredients:
Approx 250-300g beef mince
1 tin chopped tomatoes
3 tbsp tomato puree
1 onion
1 carrot
1 courgette (optional)
1 stick of celery
Handful of button mushrooms (optional)
A splash of red wine (approx 1-2 tbsp)
1 tsp mixed herbs
a pack of lasagna sheets

For the cheese sauce:
approx 40g butter
1 heaped tbsp plain flour
450ml milk
100g cheddar cheese, grated

Firstly chop all the veg finely. Then fry off the onions for about 5 minutes or until softened.  Add the mince and cook until the meat browns all over. When the meat is cooked, add the veg and cook until softened. Add the herbs, red wine, tomatoes and tomato puree; turn the heat down and simmer for approx 10 mins. While the meat simmers melt the butter in a saucepan. When melted stir in a generous tablespoon of flour. Add the milk gradually whisking to remove any lumps in the mixture. As you add the milk gradually and whisk the sauce should thicken up as it heats. When the sauce thickens add the grates cheese and whisk well so it melts and leaves the sauce smooth. Now all your elements are ready you can begin to build your lasagna, start with a layer of mince, then cover with a layer of pasta sheets then pour over some cheese sauce. Repeat the steps until you've used all your mince and sauce. Grate some cheddar over the top of your last layer (mature cheddar works very well) then bake in the oven at 180 for approx 40-45 minutes.
This makes a generous, hearty lasagna for 2 and is delicious served with a simple salad with french dressing.