Grensland Beef Lasagne

What you need

• Beef Mince: about 150 g per adult

Onions, carrots, garlic, tomato paste, chopped tomatoes, beef stock, worcestershire sauce, dried oregano, butter, full-cream milk, ground nutmeg, lasagne sheets, mozzarella, mature cheddar

• Beef Mince: 600 g
• Onions: 150 g
• Carrots: 80 g
• Garlic: 10 g
• Tomato paste: 1 × 50 g sachet
• Chopped tomatoes: 2 × 400 g tins
• Beef stock: 150 ml
• Worcestershire sauce: 10 ml
• Dried oregano: 4 g
• Butter: 60 g
• Full-cream milk: 1 × 1 L
• Ground nutmeg: 0.2 g
• Lasagne sheets: 250 g
• Mozzarella: 200 g
• Mature cheddar: 100 g

Method

1. 1Brown the mince in its own fat. Add the onion and carrot and cook until soft. Add the garlic and tomato paste, then the tomatoes, stock, Worcestershire sauce, oregano, 1½ teaspoons salt and a pinch of pepper. Simmer until thick.
2. 2White sauce: melt the butter, stir in the flour and cook for a minute. Slowly whisk in the milk until smooth and thick. Add a little salt, the nutmeg and pepper.
3. 3Layer meat sauce, lasagne sheets and white sauce in a baking dish. Finish with white sauce, then the mozzarella and cheddar.
4. 4Bake at 180 °C for 35–40 minutes until golden and the pasta is soft. Let it stand for 10 minutes before cutting.