Lasagne

One of my all time favourite meals, to make it easier you can use a few leftover portions of frozen Bolognese which you have defrosted, if doing this just follow the recipe from the white sauce onwards.  I use a small square dish, around 10 inch long, 5 inch wide and about 2 inch deep.  If making the Bolognese from fresh there should be more than required so just freeze the leftovers for your next time.  I do not pre-cook the pasta, I have never found the need but check the packet if you are not sure.

Serves 2 (generously!)
Preparation time: 30 minutes
Cooking time: 90 minutes

Basic Bolognese

500g lean steak mince

1 medium onion

1 clove garlic
500g carton passata (sometimes called creamed or sieved tomatoes)
1 tsp sugar
1 tsp salt
Few grinds of pepper
Fresh basil (optional)

White Sauce
25g butter
25g flour
1 pint milk
Salt & pepper

Approx. 100g dried lasagne sheets
Grated Parmesan or Grana Padano

Chop your onion and fry gently in 2 tablespoons of olive oil for around 10 minutes until translucent.

In the meantime chop your garlic finely or use a garlic crusher, add to the translucent onion and allow to fry for a few minutes.

Tip in the packet of mince and turn the heat to allow the mince to brown, use a fork to separate and keep it moving.

Once all the pink is out of the mince add the carton of passata  salt, a few grinds of pepper and the sugar, stir and cover.   Turn the heat down and let it blip gently for an hour.

To make the white sauce, add the flour and butter to a pan over a medium heat, allow the butter to melt and the paste to cook out for a few minutes.  Add in the milk a little at a time stirring vigorously to ensure no lumps.  Once all the milk is incorporated allow the white sauce to bubble gently adding some salt and pepper.  Once the floury taste has cooked out it (about 10 minutes) it is ready.

To assemble the lasagne, add a small amount of Bolognese and white sauce to the bottom of the dish, add the lasagne sheets breaking them if necessary.  Repeat the process with the final layer being the pasta sheets topped with the white sauce only.  Finish with the grated cheese and bake in the oven for around 40 minutes until golden and bubbling.