Ingredients:
Serves 6
1 tbsp olive oil
1 carrot finely chopped
1 stalk celery finely chopped
1/2 onion finely chopped
450g minced beef
100ml passata
2 tbsp tomato puree
200ml red wine
100g Rutland red cheese
Salt and pepper
1 pack of lasagne pasta sheets
1 jar of bechamel lasagne sauce
Method:
- Sauté the onion, carrot and celery gently in a large frying pan with the olive oil. Once the vegetables are soft, add the beef mince and cook until browned.
- Add the red wine and reduce by half.
- Once the wine has reduced, add the passata, tomato puree and a pinch of salt and pepper.
- Preheat the oven to 375° F, 180c or gas mark 5.
- To assemble the lasagne, spoon a small amount of ragu on the very bottom of a square or rectangular baking dish. (If the dish is smaller simply add more layers to give it more height!)
- Top with a single layer of lasagne pasta sheets overlapping slightly – cut them if you need to.
- Add a few more spoons of ragu so the pasta is completely covered followed by white sauce.
- Repeat the layers of pasta, ragu and bechamel sauce until everything is used up making
sure to keep enough bechamel sauce for the very top layer. - Cover the top layer of the lasagne and bechamel with the Rutland Red cheese then bake in the oven for 45minutes or until bubbling and golden.
- Let the lasagne cool slightly before serving with your favourite sides.
