Lovely, Lovely Lasagne!
In a large saucepan fry onion, garlic, basil and oregano, and celery in olive oil over medium heat for 3-4 minutes or until softened.
Add the mince and break it up with a large spoon while it’s cooking until it’s all in small pieces.
Add the wine, salt and pepper and increase the heat until the most of the liquid is evaporated. While it’s cooking put the lentils into a sieve and rinse under running water until the water runs clear.
Add the stock, tomatoes, passata, mushrooms, lentils, thyme and bay leaves and mix together well.
Reduce the heat and simmer for an hour or so and stir every 10 minutes until most of liquid has evaporated.
Remove from heat and stir through zucchini.
Heat a saucepan over medium heat and add olive oil. After 30 seconds – 1minute add the plain flour, sprinkling it over the oil and mixing vigorously with a large spoon.
Begin adding the milk 200mls at a time and mix continuously. As the mixture gets thicker add the next 200mls and continue to stir. Repeat until you’ve used all of the milk.
Add the Mozzarella and Parmesan and season with salt and pepper.
Put a thin layer of meat on the bottom of the baking dish to stop the lasagne sticking. Follow with a layer of pasta sheets then meat and bechamel sauce and repeat until the dish if full. Make sure your last layer finishes with bechamel sauce on top and sprinkle with a little extra parmesan and black pepper.
Bake for 30mins at 180°c or until golden brown. Cool for 10minutes before serving.
Ingredients
Directions
In a large saucepan fry onion, garlic, basil and oregano, and celery in olive oil over medium heat for 3-4 minutes or until softened.
Add the mince and break it up with a large spoon while it’s cooking until it’s all in small pieces.
Add the wine, salt and pepper and increase the heat until the most of the liquid is evaporated. While it’s cooking put the lentils into a sieve and rinse under running water until the water runs clear.
Add the stock, tomatoes, passata, mushrooms, lentils, thyme and bay leaves and mix together well.
Reduce the heat and simmer for an hour or so and stir every 10 minutes until most of liquid has evaporated.
Remove from heat and stir through zucchini.
Heat a saucepan over medium heat and add olive oil. After 30 seconds – 1minute add the plain flour, sprinkling it over the oil and mixing vigorously with a large spoon.
Begin adding the milk 200mls at a time and mix continuously. As the mixture gets thicker add the next 200mls and continue to stir. Repeat until you’ve used all of the milk.
Add the Mozzarella and Parmesan and season with salt and pepper.
Put a thin layer of meat on the bottom of the baking dish to stop the lasagne sticking. Follow with a layer of pasta sheets then meat and bechamel sauce and repeat until the dish if full. Make sure your last layer finishes with bechamel sauce on top and sprinkle with a little extra parmesan and black pepper.
Bake for 30mins at 180°c or until golden brown. Cool for 10minutes before serving.
