Lasagne^★

For the bolognese

• 750g beef mince
• 1 large onion
• 4 cloves garlic
• 3 bay leaves
• 1 cup red wine
• 1 can chopped tomatoes
• 1 carton passata
• bunch fresh basil
• 2 tsp oregano

Sweat the onions and garlic in a little oil over a medium heat

Add the beef and brown

Season to taste with salt and black pepper

Add the wine and reduce slightly

Add the chopped tomatoes, passata, basil and oregano

Simmer over a low heat for at least 30 mins

For the bechamel

• 80g unsalted butter
• 80g plain flour
• 1 litre milk
• 100g parmesan
• ¼ tsp grated nutmeg
• 2 bay leaves

Melt the butter over a medium-low heat and add the flour

Stir until smooth and bubbling

Add the milk a little at a time, stirring continuously

Keep stirring, ensuring a smooth texture, until all the milk is added

Season to taste with salt and white pepper

Add the parmesan, nutmeg and bay

Keep stirring regularly til the sauce has thickened

To assemble & bake

• 500g fresh lasagne sheets
• 200g fresh mozarella
• grated parmesan

Layer the lasagne dish alternately with meat sauce, pasta sheets, bechamel sauce and cheese

Top with a final layer of bechamel, and add parmesan and mozarella on top

Cover with foil and bake at 160°C for 50 mins

Remove the foil for the last 10-15 mins to brown