Lasagne has become an international dish and this recipe will explain why!

Serves 6

M (see abbreviations)

Ingredients
1 packet of lean minced beef
1 large onion, chopped
1 large carrot, chopped
1 clove garlic, crushed
1 tin tomatoes
½ glass red wine
2 tablespoons tomato puree
2 tablespoons olive oil
Mixed herbs
Salt and pepper
Mozzarella
Lasagne sheets

White sauce:
40 g butter
50 g plain flour
850 ml cold milk
Salt and pepper
Grated cheese

Method
1. Heat the oil in a frying pan, and add the chopped onion and garlic and gently fry until golden brown, then add the chopped carrot and fry for a further minute.
2. Brown the minced beef and add to the onion and carrot.
3. Add the mixed herbs, salt and pepper and tomato puree and stir. Then add the tinned tomatoes and red wine and cook for an hour.

To make the white sauce:

1. Pour the cold milk, butter and flour into a saucepan and heat, stirring with a whisk until all the lumps have disappeared.
2. When the sauce begins to bubble and thicken, turn down heat to a simmer and cook for five minutes stirring to ensure sauce does not stick.
3. Add the grated cheese and stir until it melts.

To put together:

1. Take a baking dish, and add a spoon of the white sauce and the meat sauce to the bottom and then line with lasagne sheets.
2. Place a layer of the meat sauce on top of the sheets and a ladle of the white sauce, and some slices of mozzarella.
3. Repeat for another two layers finishing with a layer of lasagne sheets and then add the remaining white sauce and sprinkle some grated parmesan on top.
4. Place the dish in an oven gas mark 6 for 40 minutes or until the top has browned.

White sauce taken from Delia Smith’s Complete Cookery Course.