homemade lasagne

[fife]

You will need

mince beef 500g
onion diced
2 carrotts grated
handful mushrooms
dash of worcester sauce
2 tbl tomato puree
glass red wine
tin tomatoes
tbl of dried basil

bechamel:-
1 tbl butter (15g)
1 1/2 tabl flour (15g)
300ml full fat milk
fresh nutmeg

First fry beef and onion (drain any fat), then add all other ingrediants and simmer whilst making the bechamel. Melt butter and add flour stirring to make a walnut sized paste. Heat milk in microwave to warm tale the flour of the heat and add bit by bit the milk. When all incorporated put back on to the stove and heat till boiling stirring at all times.

To assemble:-
Place a little bechamel at bottom of round pyrex dish add sheets of lasagne to cover then layer some mince put on top bechamel then lasagne then mince on top add red leicester and grateing of parmesan. Delicious!!!

Not sure where this recipe came from it has been in the family for years. Although i updated the belchamel from Nigella Lawsons how to eat 1998.

Oola i know you are vegetarian although not sure if you eat dairy but i have substituted the mince for more mushrooms and courgette which is really nice.

[Oola]

I usually substitute beef mince with quorn mince, it has roughly the same texture and absorbs all the flavour of whatever it's marinaded or cooked in. I'll also let Rich see this as he likes his lasagne and pies!