["Lasagne | Recipes | ["Cookwith"]"]

Ingredients
Method

Ingredients

- 8 Lasagne sheets
- 1 Cans Chopped tomatoes
- Salt & Pepper to taste
- 1 tsp Mustard
- 600 ml Milk
- 50 g Flour
- 50 g Butter
- 1 Tbs Tomato ketchup
- 1 Tbs Tomato purée
- 1 Tbs Olive oil
- Worcester sauce
- 1 tsp Smoked paprika
- 400 ml Beef stock
- 1 Tbs Flour
- 800 g Beef mince
- 3 Garlic cloves
- 1 Onion
- 100 g Cathedral City Cheddar

Method

1

Pre heat the oven to 200F/180C/Gas 6

2

Brush the oven dish with olive oil.

3

In a large deep frying pan heat the oil and fry the onion until it starts to soften. Add the garlic and fry for a further minute. Add the mince and cook until browned. Stir in the flour and cook for 1 minute, then stir in the stock. Add the smoked paprika, a few good glugs of Worcestershire sauce and the tomato purée, stir well then add the chopped tomatoes and ketchup and stir again. Season with salt and pepper and leave to bubble away on a low heat for 1 hour stirring now and again, until the sauce is thick.

4

Melt the butter in a deep saucepan and add the flour, cook for 2 minutes and add the milk a little at a time whisking until smooth. Mix in the mustard and nutmeg and then stir in the Cathedral City. Season to taste, cover and set aside until the ragu is ready.

5

Once the mince is cooked, pour half into the oven dish, place 3-4 lasagne sheets over the meat and then cover with half the cheese sauce. Repeat the process with the remaining sauce and sprinkle some cheddar to top.

6

Place in the oven and cook for 35-40 minutes until the top is golden brown and the sauce is bubbling up the sides. Serve hot with a crunchy green salad.

Comments & Ratings

More Cathedral City recipes

	8	Lasagne Sheets
	1 Cans	Chopped Tomatoes
	0	Salt & Pepper To Taste
	1 tsp	Mustard
	600 ml	Milk
	50 g	Flour
	50 g	Butter
	1 Tbs	Tomato Ketchup
	1 Tbs	Tomato Purée
	1 Tbs	Olive Oil
	0	Worcester Sauce
	1 tsp	Smoked Paprika
	400 ml	Beef Stock
	1 Tbs	Flour
	800 g	Beef Mince
	3	Garlic Cloves
	1	Onion
	100 g	Cathedral City Cheddar

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Lasagne

Ingredients

Method

1

2

3

4

5

6

Comments & Ratings