- 1 |b minced beef
- Garlic clove
- Lasagna pasta sheets
- 2 large carrots
- 1 onion
- Beef stock cubes
- Tomato puree (not the cheap tubed stuff)
Ok, so put the pasta sheets in some boiling water, be very careful, i stuck mine all together, wasnt fun, but yeh, leave them till they are ncie and tender, when they are ready just take em out and let em dry on a tea towel.
Right, chop up your onion and garlic, not too fine, want it to have some nice texture, put them in a large pan with a little olive oil and let them nice and slowly on a low heat. When they are slightly translucent put the beef in and let it all brown over. When the meat is brown, pour on the tomato puree, throw in the mushrooms and carrots, let it cook slowly while you prepare the bechemal sauce...
Ok so put the butter in another pan, dont boil it or let it burn!!! Cook it nice and slow, when its nicely melted add some milk, then add flour, little by little and whisk it till its nice and creamy and throw in a pinch of nutmeg, salt and pepper. Let it simmer on a really low heat for about 10 minutes to get rid of the flour taste.
Ok so your ragu (meat and carrots etc...) is nicely cooked, so what now? Make a layer of pasta sheets in the bottom of a oven , and spoon on the ragu, nice even layer, then, make another layer of pasta sheets, spread on some of the bechemal sauce, enough to cover the sheet and add some mozarella cheese, which you need to tear, (i find tearing mozarella gives a better texture than grating) and sprinkle onto the dish, nice and evenly, but no need to go mad with it! Then add the pasta, sauce, cheese etc... Untill you've made it all the way to the top. The top layer, cover with mozarella, then the parmesan, which you can grate really fine, and crumble on a beef stock cube, for extra flavour...
Now if you want the top to be soft, wrap some tin foil over it, if not, leave it off, just whack the dish in the oven, about gas mark 5 and leave it for about 45 minutes, then, enjoy :)