Lasagne

Ingredients

• 2 onions (finely chopped)
• 2 carrots (finely chopped)
• 2 celery sticks (finely chopped)
• 2 garlic gloves (finely chopped)
• 1 red pepper (finely chopped)
• tin of kidney beans
• some mushrooms (7 or 8)
• 400ml tins of tomatoes (x2)
  • Ideally one tin of plum tomatoes
• 500g mince
• A good chunk of cheese to grate on top
• Italian seasoning
• Some honey
• Balsamic vinegar
• Tomato paste
• Salt/pepper
• Wine (if you have some, about 100ml)
• Bechamel sauce
• Homemade Pasta

Method

• Make the homemade pasta as per the recipe above.
• Make the Bechamel sauce as per the recipe above.
• Add a good glug of olive oil to a big pan and set to a medium heat.
• Add in the chopped onions, carrots, celery, garlic, and pepper.
• Cook until softened.
• If you have some wine, add at this time.
• Add in the mushrooms and kidney beans, cook for 5-10 minutes.
• Add in the tins of tomatoes.
• Add a dash of balsamic vinegar and honey.
• Add the italian seasoning.
• Cook until it’s warmed through.
• Add salt and pepper to taste.
• Add in the mince, and fold into the sauce.
• Cook on a low heat for about 45 minutes.
  • Generally, the longer the better.
• Heat the oven to 180 degrees.
• Start to layer the lasagne.
  • Add a layer of sauce.
  • Add a layer of pasta.
  • Add a layer of bechamel sauce.
  • Add a layer of sauce.
  • Add a layer of pasta.
  • Add a layer of bechamel sauce.
  • Add a layer of sauce.
  • Spread the grated cheese on top.
• Put in the oven for about 30 minutes.