Lasagne

Ingredients

• 12 dried lasagne sheets (about 250 g)
• 400 g minced beef
• 1 onion
• 2 tbsp (30 ml) olive oil
• 500 g grated fresh tomatoes or passata
• 1 tsp (5 ml) salt and some black pepper
• 750 ml béchamel sauce (shop-bought, or homemade: 60 g butter, 60 g plain flour, 750 ml milk, a pinch of salt and nutmeg; this makes about 750 ml, so use it all)
• 100 g grated parmesan
• A handful (about 15 g) of fresh basil

Method

1. Soften the onion in the olive oil, add the mince and cook until its liquid has gone. Add the tomatoes, salt and pepper and simmer gently, stirring now and then, for 30-40 minutes until thick.
2. If you are making the béchamel, melt the butter, stir in the flour and cook for 2 minutes. Whisk in the milk a little at a time and cook for 5-6 minutes until it thickens; season with salt and nutmeg. You will use the whole batch in the lasagne.
3. Heat the oven to 180°C. If your sheets need boiling, cook them as the packet says and drain. Spread a few spoonfuls of sauce over the base of the dish, then layer sheets, sauce, béchamel and parmesan in that order, four times, finishing with béchamel and parmesan.
4. Cover the dish with foil and bake for 25 minutes, then uncover and bake for another 15-20 minutes until golden.
5. Let it rest for 15 minutes before cutting so the layers hold. Tear the basil leaves over the top as you serve.