Lasagne

The Garfield classic. A dish which is common among the micro meals but tastes far better when you make it yourself. Can be made in advance and cooked later.

Serves 6

Meat Filling

700g Mince Beef
Pack of Back Bacon
1 Medium Glass of Red Wine
2 Bay Leaves
2 tsp of Dried Oregano
4 tbsp Tomato Puree
Splash of Worcestershire Sauce
2 Onions, finely chopped
3 Garlic Cloves, crushed
Salt And Pepper
Squeeze of Lemon Juice
400ml Beef Stock
Olive Oil

Cheese Sauce

50g Butter
800 ml Milk
250g Strong Cheddar (use the good stuff as the cheap stuff dosent taste nice)
4 tbsp White Flour
1 tsp Nutmeg

Lasagna Sheets

1. Get a large frying pan, put over a medium heat and add olive oil. Fry the onions and garlic until they begin to soften. Add the bacon and fry for 5 minutes.

2. Add the mince beef and fry until it begins to brown.

3.  Add stock, red wine, Worcestershire sauce, lemon juice, bay leaves, oregano, lemon juice and tomato puree. Leave to boil until the stock had reduced.

4. While the stock is boiling, prepare the cheese sauce. Melt the butter in the pan. Gradually add the flour to the melted butter until it thickens. Then add the milk to the pan and whisk. Leave on a low heat for about 5-10 minutes. If the sauce hasn't thickened add more flour. Once thickened add the cheese and nutmeg.

5. In a large oven proof dish layer the meat ragu, then lasagna sheets and some cheese sauce. Repeat this until the meat ragu and cheese sauce runs out. Then on the top grate more cheese.

6. Either refrigerate until needed or put in the oven and bake for 40 minutes at 200c/180c fan assisted. Serve.