Recipe
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Ingredients
Main
- 10 pcs lasagna sheet(10–12 sheets; not precooked)
Meat sauce
- 50g smoked streaky bacon(finely diced)
- 150g onion(finely chopped)
- 375g minced beef
- salt(to taste)
- black pepper(to taste)
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp basil
- 500g skinned tomatoes
- 3 tbsp tomato puree
- 125ml stock
Mushroom sauce
- 20g butter
- 150g mushroom(fresh, sliced)
- 2 tbsp flour
- 250ml double cream
- 250ml milk
- salt(to taste)
- nutmeg(to taste)
- 2 tbsp parsley(chopped)
Topping
- 200g cheddar cheese(grated)
Instructions
Meat sauce
- Gently fry bacon with two-thirds of the chopped onion until starting to soften.
- Add minced beef and fry, turning frequently, until brown all over.
- Season with salt, black pepper and the herbs (thyme, oregano, basil).
- Chop the skinned tomatoes coarsely and stir into the meat with the tomato puree and stock.
- Simmer for about 5 minutes.
Mushroom sauce
- Melt butter in a pan and fry the remaining onion until golden.
- Add the sliced mushrooms and cook briefly.
- Sprinkle in the flour a little at a time, stirring constantly.
- Stir in the cream and milk gradually to make a smooth sauce, season with salt and nutmeg and cook for about 5 minutes, then add chopped parsley.
Tips
- Finely dice bacon and onions before cooking to ensure even browning.
- Simmer sauces gently and stir frequently to prevent sticking and burning.
- Allow the assembled lasagna to rest 10 minutes before slicing for neater servings.