About this recipe:Maybe not strictly authentic, this lasagne is made with a homemade meat sauce, and homemade white sauce. (Although sometimes I cheat and use a shop-bought white lasagne sauce.) Takes a bit of time to prepare but I think it's worth it. I hope you do too!
Fry onion and mince in a little olive oil until mince is browned. Drain the fat from the pan.
Put the mince back in the pan and add the stock, stirring well, then add tomatoes, browning, tomato puree, tomato ketchup and brown sauce (if using). Stir and bring to the boil.
Turn heat down a little and continue cooking until the liquid has reduced down and you have a thick, rich meat sauce without too much liquid. Usually takes 20 to 30 minutes depending on how fierce you have it simmering. Make sure you stir regularly to avoid sticking or burning.
For the white sauce:
Melt butter in a saucepan over moderate heat. Add flour and beat until smooth. Remove from heat. Add milk, a little at a time and beat well.
Return to heat, bring to the boil and cook gently for 2 to 3 minutes, stirring constantly. Be careful - it may burn at the bottom a bit (but shouldn't affect the rest of the sauce). Season with salt and pepper to taste.
When both sauces are ready, pour a little in the bottom of a dish (doesn't matter which - it's to help stop the lasagne sheets from sticking to the dish!) then layer the lasagne, white sauce, grated cheese and meat sauce as you like, reserving some white sauce to finish off with. Top with grated cheese.
Bake in a preheated 180 C / Gas 4 oven for about 30 to 40 minutes, or until bubbling and the lasagne sheets are cooked and soft when you can push a metal skewer through them easily.
If you use wholemeal lasagne sheets, you may find they stay a little 'al dente' after cooking - gives it a bit of texture!
I use Kaloo organic beef stock cubes. For the cheese, use whichever you like, such as Cheddar, Red Leicester, Double Gloucester, mozzarella, etc.