Ingredients
Method
- Heat a large frying pan until hot and add the oil.
- Cook the mince until browned all over.
- Remove from the heat and transfer to a plate
- Add the onion, celery (if using) and garlic to the pan and cook until softened
- Return the meat to the pan and stir in the flour
- Add the stock and bring to the boil.
- Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.
- Stir in the canned tomatoes.
- Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender.
For the White Sauce
- Melt the butter in a saucepan.
- Add the flour and cook over the heat for one minute
- Gradually whisk in the hot milk, whisking until thickened
- Add the Dijon mustard and parmesan cheese and season well with salt and pepper.
For the Lasagne
- Preheat the oven temperature to 200C/400F/Gas 6.
- Put one third of the meat sauce in the base of a 2.3 litre shallow ovenproof dish.
- Spoon one third of the white sauce on top.
- Arrange one layer of lasagne sheets on top.
- Season.
- Spoon half of the remaining meat sauce on top and then half of the white sauce.
- Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce
- Season
- Sprinkle over the Cheddar Cheese.
- Leave for six hours before cooking so that the pasta can start to soften
Nutrition
Notes
For an even richer flavour, try adding a splash of red wine to the beef ragu.
A pinch of nutmeg in the white sauce will enhance its creamy flavour.
Always use good quality, fresh parmesan for the best results.
A pinch of nutmeg in the white sauce will enhance its creamy flavour.
Always use good quality, fresh parmesan for the best results.