lasagne - serves 6rating:
For the tomatoey sauce:
2 Large Red Onions
2 Red Peppers (or 1 Red 1 Green)
1 Tin Chopped Toamtoes (1lb or 454g)
1tbsp Tomato Puree
1 tbsp Olive Oil
1tbsp Mixed Herbs (I use Oregano, Basil, Rosemary, Marjoram, Thyme)
2 Cloves Garlic, Crushed
1 tsp Dried Paprika
300g Minced Beef or Lamb
(I prefer lamb but it's up to you...this recipe also works with Quorn mince (or other brand) but you'll need to use more basil and less marjoram/oregano to balance the flavour)
For the white saucey bit:
3oz/80g plain white flour
milk (not sure how much milk since I just keep adding it 'til it looks right!)
1 tsp parsley
And of course...plenty sheets of lasagne (or you can make your own... I have a recipe for pasta), and some cheddar cheese for the top. Also, I like a bit of black pepper on the top, but this is optional.
Preheat the oven to 180C (sorry I have no idea what this is on other temperature scales), or 150C for a fan oven.
Chop the onions and peppers.
In a deep saucepan, fry the onions gently in the olive oil with the garlic, herbs and spice.
Add the mince to the pan and brown gently (this ensures that all of the flavour soaks into everything properly).
Add the tomatoes and tomato puree and boil off some of the liquid until you have a good, thick sauce.
Add the chopped peppers (adding the peppers at this stage means that they stay fairly crisp... There's nothing worse than soggy, overcooked peppers ruining your meal!) and remove the pan from heat.
In another saucepan (about 2/3 the size of the first one) melt the butter/margarine.
Sweat the flour in the butter.
Add the milk about 50-100ml at a time and mix thouroughly until you have a smooth, thick, creamy sauce. (If it gets too thin, mix about 1tsp cornflour with a little milk or water and add this to thicken the sauce)
Add the parsley and stir, then remove the pan from heat.
You need a 4-6 pint casserole dish for this next bit (2-3 litres).
Spread a layer of the tomatoey sauce about 1 inch (2cm) thick across the bottom of the dish. Cover this layer with sheets of lasagne. Then spread a layer of the white sauce about 1/2 inch (1cm) thick on top of that. Then the tomatoey sauce again...you get the idea.
Keep layering this way, finishing with a layer of white sauce, until your pans are empty.
Grate some cheddar cheese over the top of your lasagne, and if desired, shake a little black pepper over the cheese.
Cover the dish (either with the lid provided or with tin foil) and bake for about 40 mins.
If the top isn't as brown as you'd like, remove cover and either bake for a further 10 mins on full heat (whatever your highest setting is...usually about 220C), or simply place the dish under the grill until the cheese crisps nicely.
Serve alone or with something green (broccoli or spinach is good either served with the meal or even added to the tomatoey bit!). I usually find that this size helping is plenty on its own, and it's got plenty veg in it too, so it's up to yourself really.