Bolognese Sauce1/2 packet lean beef mince
1 unsmoked bacon rasher diced
1/2 onion diced
1 crushed clove garlic
1/2 glass good red wine
1/2 carrot diced
2 cans plum tomatoes blended into a smooth pulp.
Heat olive oil in a large saucepan. Add beef, bacon and allow to brown a little. Then add carrot and onion and fry for few mins until begin to soften. Add garlic and before it begins to brown add wine. Let it simmer for a few mins to burn off alcohol. Add tomatoes. Add salt, pepper, good pinch of dried oregano and good pinch of dried basil. Turn down heat to very low and allow to simmer very gently for about 45 mins to an hour stirring occassionally.
Cheese sauceUnsalted butter
Cornflour
Grated cheddar cheese
Grated mozzarella cheese
Milk
Melt about an oz of butter in a saucepan. Add a tblspn of cornflour and stir to a smooth paste. Slowly add a pint of milk always stirring to prevent lumps. Add about generous handful of grated cheddar and grated moxxarella. Add salt and pepper to taste. Place on low heat and stir gently until cheese has thoroughly melted.
LasagnaBolognese sauce
Cheese sauce
2 hard boiled eggs
1 tub ricotta cheese
Use a foil tray from poundland. Generously cover the bottom with bolognese. Place one layer of lasagna verde. Cover with more bolognese and cheese sauce. Add chopped boiled egg (1 or 2 depending on size of pan). Place one layer of white lasagna. Cover with bolognese and cheese sauce. Break up one tub of ricotta cheese and place over this layer. Place another layer of lasagna verde. Cover with bolognese and cheese sauce. Spinkle mozzarella over top and parmesan. Spinkle parsley for colour and sliced fresh salad tomatoes along centre to decorate.
Bake at 180/GM6 for about 45 mins.
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