Lasagne

Ingredients:

For the filling

1 tbsp olive oil 
500g mince (beef or lamb) , for vegetarian option you can use Puy lentils 
2-3 flakes garlic 
1-2 onions, finely chopped 
400g chopped tomatoes 
8-10 chopped mushrooms 
1 courgette, chopped 
1 green chilli, finely chopped 
2 bay leaves 
1 tsp dried oregano powder 
1 tsp dried basil powder 
1 tbsp Worcester sauce 
1 tbsp tomato puree

For the sauce

250ml milk 
2-3 tbsp flour 
2 knobs of butter 
1/2 tsp nutmeg powder
2 tbsp grated cheese
Salt & Freshly crushed Pepper

For the Pasta

10 sheets of lasagne

For garnish


6-8 tbsp grated Parmesan
1 tomato slice.

Method:

1. In a deep saucepan, boil water. Add lasagne sheets. Cook until al dante. Keep aside. To avoid the lasagne sheets from sticking sprinkle little olive oil on the sheets.

2. Pre heat oven to 200C.In a pan, heat oil. Add the bay leaves, chilli and garlic and stir. Add the chopped onions. Sauté until golden brown.

3. Add the vegetables and cook for few minutes. Add the mince and stir well.

4. Sprinkle the oregano, basil powder and Worcester sauce. Season with salt and pepper. Add the chopped tomatoes and mix well.

5. Add the tomato puree and stir. Make sure the gravy is not to thin. Cook until mince is done.

6. To make the sauce, heat the milk in a saucepan. Add the butter and boil. Add the flour, little at a time, whisk the mixture well to avoid lumps. Sprinkle the nutmeg and cheese and whisk into a smooth paste. If the mix is too thick add little milk. Season with salt & pepper.

7. To layer the lasagne. In a greased oven proof dish place a spoonful of sauce and spread evenly. Place one layer of lasagne sheets. Spoon the mince mixture and spread evenly. Add the sauce mixture, crush some pepper and sprinkle cheese.Continue till you get a stack of 3-4 sheets. Make sure the top layer is pasta. Sprinkle leftover cheese and slice tomato.

8. Reduce oven to 180C. Cook the lasagne for 30mins to 1 hour. If the cheese is browning you can cover with foil.

9. Serve with side salad.