About this recipe:This wonderful lasagne takes a little while to make, but the results are really worth it. Lasagne sheets are layered with pan-fried aubergine, beef ragu, white sauce and cheese. Enjoy with a side salad or garlic bread.
1 tablespoon olive oil
1 clove garlic, crushed
1 onion, diced
500g minced beef
6 button mushrooms, chopped
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
1 (400g) chopped tomatoes
125ml beef stock
1 tablespoons olive oil, divided
1 small aubergine
2 tablespoons plain flour
salt and pepper to taste
250g grated Cheddar cheese
4 lasagne sheets
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To make the meat sauce: Heat 1 tablespoon oil in a hot pan. Saute garlic and onion for about 1 minute. Stir in mince and cook until browned. Stir in mushrooms, tomato puree, Worcestershire sauce, chopped tomatoes and beef stock. Bring slowly to the boil. Reduce heat and simmer, uncovered for 20 minutes.
Meanwhile, preheat oven to 180 C / Gas 4.
Slice aubergine crosswise into rounds. Heat remaining oil in a frying pan. Fry in batches for 2-3 minutes per side. They need to be slightly firm. Transfer to kitchen towels and set aside.
To make the white sauce: Heat butter in a small saucepan over low heat. Remove from heat and add plain flour, salt and pepper. Stir to form a smooth paste. Gradually stir in the milk. Return pan to the heat and stir constantly until the sauce thickens. Add a small handful of Cheddar and stir until melted.
To assemble: In a lasagne dish, add half meat sauce, followed by a layer of aubergine, half white sauce, sprinkle with Cheddar and then arrange a layer of lasagne sheets on top. Repeat with remaining sauces, finishing with a layer of lasagne, white sauce and cheese.
Cover with foil and bake in preheated oven for 30 minutes. Remove foil and bake for an additional 15 minutes or until cheese is browned and lasagne is tender.