- Spread 1/3 of Bolognese sauce into the base of a 2.5 lt.
oven proof dish. Cover with a layer of lasagne then spread
over enough béchamel sauce to cover the pasta. Repeat this
layers twice more finishing with a layer of béchamel sauce
to cover the Lasagne completely.
- Sprinkle the parmesan cheese over the top and stand the
dish on a baking sheet. Bake at 180c / 350F or mark 4 for
about 45 minutes or until well brown and bubbling. Leave to
stand for 5 minutes before cutting.
If using oven ready
dried lasagne, add a little extra stock or water to the
Instead of béchamel sauce you may like to use 500
gm of cottage cheese.
Chopped onion, carrot and celery very finely.
Chop the mushroom finely.
Heat the oil in a large sauce
pan, add onion, garlic, carrot, celery and mushroom cook for
about 3 to 4 minutes or until the onion is soften. Stirring
all the time.
Add beef with tomato puree and cook until
the meat changes its colour, keep stirring.
Add the stock
and tomato with salt, pepper and nutmeg. Bring to boil.
Lower the heat, simmer gently for about 1 hour or until the
meat is tender and sauce is well reduced. Taste and adjust
the seasoning if necessary.
Pour milk into a sauce pan, add onion, bay
leaf, peppercorns and mace. Bring to scalding point, remove
from heat cover infuse for 10 - 15 minutes. Strain.
butter in a sauce pan. Stir in the flower and cook stirring
for 1 minute.
Remove from heat and gently pour on the
warm milk, whisking constantly. Season lightly with salt,
pepper and nutmeg.
Return to the heat and bring to boil,
whisking constantly until the sauce thickens and is smooth.
Simmer for two to three minutes.