Lasagne

Ah the classic lasagne, so filling and it pleases the whole family (unless of course you're a vegetarian).

WARNING: Although very delicious to eat, it is a time consuming meal to make so spare yourself an hour or more plus the baking time involved too.

Filling

Dice 2 large onions and 3 large cloves of garlic and cook on a medium heat until slightly soft/half cooked. Add 1kg of beef mince and cook until it is mostly cooked/not pink anymore. Add 4 tsp of salt. Chop and add 2 large/oyster mushrooms to the mix. Add 2 tins of plum tomatoes. Add 1 tablespoon of tomato paste/concentrate. If you want it spicy, add one finely chopped chilli. Remove from heat.

Pasta sheets

Use 2 packets of lasagne sheets or enough to cover 2 layers. Soak in boiling water until soft but not soggy, remove from water.

White sauce/bechamel sauce

Melt 75g of butter with equal amounts of white flour, sieved to avoid lumps. Mix the paste on a medium heat then slowly add 900ml of milk until it's all mixed, it will thicken. Add 1 tablespoon of salt and stir well. Remove from heat once it is thick.

In a large baking dish, roughly 40cm x 30cm, oil the pan and add the first layer of pasta sheets.

Add 1/3 of the filling followed by 1/3 of the white sauce and a sprinkle of grated mozzarella cheese. Repeat process to produce a second layer. On the top layer, just finish it off with the pasta sheets, white sauce and extra cheese.

Put in a 180C oven for 45 minutes or until golden and crispy on top.