About this recipe:A very rich and decadent beef lasagne. Prepare ahead for an easy meal. Easy to increase quantities for cooking for a crowd. Serve with a green salad or french fries and garlic bread. This quantity makes enough meat sauce to freeze leftovers for a quick spag bol. Two meals in one!
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Method Prep:5min › Cook:3hr › Ready in:3hr5min
In a fry pan, heat a glug of oil and add the onions. Cook for 5 minutes then add the mince, breaking up any lumps with a wooden spoon. When browned add the garlic and cook for 2 minutes. Add the wine and cook for another 5 minutes. Now add the tomatoes, salt, pepper, herbs, bay leaves, Worcestershire, Tabasco, sugar and tomato puree. Bring to the boil and then simmer slowly for a minimum of 2 1/2 hours. This can be made the day before if preferred.
Meanwhile, melt the butter over low heat in a saucepan. Add the flour, whisking vigorously. Cook the flour taste 'out' for a minute being careful not to burn. Keep heat low. Slowly add the milk (have extra on hand). You want to develop the sauce from a thick paste into the consistency of a thinish sauce (a bit like a thickish soup). Remove from the heat and stir in the cheese, salt, pepper and nutmeg.
When you are ready to assemble the lasagne, grab a small loaf tin or small baking dish (use your lasagne sheets as a guide).
Place a thin layer of meat sauce on the bottom, add a lasagne sheet, meat sauce and a drizzle of cheese sauce. Add another lasagne sheet, meat sauce and cheese sauce. Repeat another couple of times.(I tend to use 5 sheets). Top off with a thin layer of meat sauce and the rest of the cheese sauce. It's optional but is nice decorated with a couple thin tomato slices and bay leaves and a sprinkle of mixed herbs.
Cover with foil and chill until ready to bake. Pre-heat the oven to 180 C / Gas 4. Place the lasagne dish on a baking tray and bake for 30 minutes. Remove the foil and bake for a further 15 to 20 minutes. Remove from the oven and rest for at least 5 minutes before serving.