Traditional Meat Lasagne – Serves 2

Traditional Meat Lasagne - Serves 2

1 tablespoon olive oil
1/4 onion, peeled and chopped
1/4 carrot, peeled and chopped
1 small celery stick, chopped
1 clove garlic, peeled and crushed
30g bacon, chopped
125g beef mince
100g tinned chopped tomatoes
1/2 tablespoon tomato puree
75ml beef stock
Freshly ground black pepper
Fresh chopped basil
150ml white sauce – made from 150ml milk, 10g gluten free flour, 10g butter and a pinch of nutmeg
4 sheets precooked lasagne
20g colby cheese, grated
20g parmesan cheese, grated

Heat the oil in a frypan, add the onion, carrot and celery and fry for 5 minutes. Add the garlic, bacon and beef and cook for another 5 minutes. Add tomatoes, tomato puree, stock and seasoning. Cover and simmer for 30 minutes. Add basil. Meanwhile make the white sauce by putting milk in a saucepan, whisking in flour and nutmeg, and adding butter. Put on heat and whisk continually until boiling, then simmer to thicken. Set the oven to 180 Celsius. Grease a shallow ovenproof dish and spoon in half the meat mixture. Cover with two sheets of lasagne and spread with half the white sauce. Repeat the layers, finishing with white sauce. Sprinkle with cheese then bake for 45 minutes until golden brown and bubbling.

Very tasty. The basil and celery I used were homegrown.

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