Lasagne

Not a dish you make a small amount of — lasagne is for a table full of people.

Ingredients

For the bolognese

• beef mince — 500 g
• onion — 250 g
• carrot — 250 g
• garlic — 2 cloves
• olive oil — 30 ml
• salt and pepper — to taste
• passata — 800 ml
• tomato paste — 1 tbsp

For the béchamel

• butter — 50 g
• flour — 2 tbsp
• milk — 700 ml
• nutmeg — 1 tsp
• salt — 1/2 tsp

To assemble

• lasagne sheets — 10
• pizza mozzarella — 250 g

Method

1. Cut the onion and carrot into small, even dice. Chop the garlic.
2. Fry the garlic in olive oil, then add the onion and fry until golden. Add the carrot, salt and pepper and cook for about 7 minutes over a medium heat.
3. Add the mince and fry until cooked through.
4. Pour in the passata and add the tomato paste. Simmer for 40 minutes over a lowish heat, covered. If it gets too thick, add a little water and keep reducing.
5. For the béchamel, melt the butter. Add the flour and cook it to a light golden colour. Pour in the milk in stages, add the nutmeg and a little salt and whisk over a medium heat. At some point the sauce will thicken; then take it off the heat.
6. The lasagne sheets do not need pre-boiling. Spread sauce over the base of the dish, add sheets, then mince, sauce and cheese. Finish with the remaining sauce and cheese on top.
7. Bake in an oven preheated to 180°C for 35 minutes.