This lasagne is made with beef mince, use Quorn mince for a vegetarian version.
500g Beef or Quorn mince
400g tin of tomatoes
1 stick of celery
1 beef or vegetable stock cube
1 tbls tomato puree
2 cloves of garlic
Salt and pepper
pinch of basil
Grated cheddar cheese
Dry lasagne sheets/no pre-boiling
Dry fry the beef or Quorn mince and leave to the side. In a little oil, fry the chopped onion and celery for around 5 minutes. Then add the crushed garlic, fry for a further minute. Add the tin of tomatoes, tomato puree and the beef or vegetable stock cube. At this point, I put in a hand blender and blitz it all together, because I like a smooth sauce, but this is optional for you. Next, put the mince back into the saucepan and add the seasoning and basil and simmer for about 1 hour. The longer the better.
Bechamel Sauce Method:
50g flour (self-raising or plain)
1 tbls of cream cheese with garlic and herbs (optional)
Melt the butter gently in a saucepan, and add the flour and milk alternately, always mixing. I use a whisk. Stir until the white sauce has the consistency to coat the back of a spoon. Take off the heat and strain through a sieve if there are any lumps. Next, add the cream cheese with garlic and herbs, if you choose.
Spoon one layer of the meat/quorn sauce onto the bottom of a square deep dish. Then a layer of lasagne sheets, and then half of the white sauce. Repeat the layers, and add grated cheese on the top.
Bake in the oven for around 40 minutes, gas mark 4 or 180c. Check at 30 minutes.