The Chef - Beef Lasagne

Method

Lasagne Filling

1. In a large pot season and sear the minced beef with salt & pepper, make sure the beef is brown and caramelised before removing.
2. In the same pan add the bacon and cook until it has caramelised nicely, then add all the vegetables, cooking until soft. Approximately 10 minutes.
3. Add the red wine and deglaze the pan, get all the meat and bacon flavours off the bottom of the pan.
4. Add the beef and all the other ingredients back into the pan (hold back the basil).
5. Let this simmer for at least 1hour then add the basil. Taste and season with salt and pepper to preference.

White Sauce:

1. In a thick based pan at a high heat, melt the butter and add the onions and the garlic, cook until the onions are soft (about 5 minutes).
2. Add the flour and stir with a wooden spoon until it thickens and the mix is starting to come away from the sides of the pan.
3. Slowly add the milk and stir until smooth.
4. Once all the milk is added turn down the heat and let it simmer for 2-3 minutes, then add in the mustard and the seasoning, salt and pepper to taste. 

Assemble the Lasagne:

1. Layer up the beef mix with lasagne sheets and (at least 4 layers), pour over the white sauce and finally top with the cheddar cheese. Bake at 175deg C. for 40 mins.
2. Although it’s baked with cheddar we love a touch of fresh grated parmesan on top when serving.