Lasagne

Method

To Prepare the Meat Sauce:

Heat the oil on a medium heat and fry the mince, onion and garlic until browned.

Stir in the chilli powder, stock, tomatoes and mushrooms. Simmer for about 45 minutes until quite thick and rich.

If necessary add 2 tablespoons of cornflour which has been dissolved in a little cold water to thicken.

Grease an oven proof dish with a little oil or butter. Preheat the oven to 400F / 200C / Mark 6 for about 45 minutes.


To Prepare the Bechamel Sauce:

Melt the butter in a saucepan, stir in the plain flour and add the milk, a little at a time, stirring until thickened.

Add the cheese and black pepper.

In the oven proof dish, layer the ingredients repeatedly, starting with the meat sauce, then the lasagne sheets, ending with the bechamel sauce.

Sprinkle the cheese on top and bake in the center of the oven.

Serve hot with a mixed green salad.