LASAGNE AVIE STYLE

Even Garfield, the Lasagne mad moggie  would like this lasagne,it,s tasty,it,s easy and it's quick to do. I'm making it for dinner tonight so if you want to try it ,here we go.

FOR THE MEAT SAUCE

1lb minced steak

2 large onions peeled and chopped

1 clove of garlic

1 400g tin of tomatoes chopped

half a tube of tomato purree

pinch of salt

black pepper to taste

1 heaped teaspoon of sugar......yes sugar!

Half a pint of beef stock or two beef stock cubes dissolved in half a pint of water

1 tablespoon olive oil

Fry the onion in the olive oil until it softens then add the mince. Break up the mince using the back of a fork and fry until brown,add the tomato purree and sprinkle on the stock cubed and fry until all the meat is covered with the tomato.

Add the tinned tomatoes,sugar salt,pepper and the water and bring to the boil. Simmer for thirty minutes then remove from the heat.

FOR THE WHITE SAUCE

1ltr milk

1 bay leaf

1clove of garlic

16 peppercorns

3 oz butter

3 heaped tablespoons of plain flour

salt to taste

Put all the ingredients into a saucepan and bring to almost boiling point. Remove from the heat,cover and leave to infuse.

Sieve the infusion in to a bowl ,discard the bay leaf peppercorns and garlic.

These two steps can be done in advance if necessary.

Melt the butter then add the flour and mix to a smooth paste,when the paste begins to bubble remove from the heat and whisk in the milk infusion.

Bring to the boil then reduce heat and cook for about 4 minutes stirring constantly. Season with salt to taste.

To finish

I always use fresh lasagne sheets but if you prefer dried just follow the instructions on the pack at this point.

Grease an oblong oven proof dish and line the base with some of the lasagne sheets. Spoon on half of the meat sauce and about a quater of the white sauce. Repeat the process with the remaining sauce finishing with a layer of the white sauce on top

At this stage you may,if you wish sprinkle the top with the cheese of your choice, This time I used Cheshire and a little Kaskaval sheep’s cheese,which gives a golden colour and a lovely richness.

place the lasagne in to a hot oven 180oC for twenty minutes ,remove from the oven and serve with a crisp green salad and some garlic bread.

Serves 4 to 6 depending upon how hungry you are!