The best lasagna ever!

So this lasagna is the best...no really it is! A lot of my guests have eaten this and came back for seconds and thirds. Any leftovers do not last in my house for very long. I think its the combination of veal and beef that gives it such a rich flavour. So give this a go and tell me how it is for you...

You won't regret making this!

Fry onion and garlic until translucent

Add minced beef and veal and brown

Add all the dried herbs, salt and pepper

Add herbs to the browned meat and onion mixture

Add the cans of chopped tomatoes

Let the mixture simmer for at least 45 minutes to an hour. Meanwhile make the white sauce.

Lets start to assemble this beauty. Meat mixture, then pasta sheets...

Then goes the white sauce and mozzarella and repeat

Final layer add a handful of grated cheddar and let it cook in the oven for an 45 minutes to an hour

DELICIOUS!

Ingredients:

• 500g minced beef

• 500g minced veal

• 1 onion chopped

• 2 garlic cloves, finely chopped

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 tablespoon dried organo

• 1 tablespoon dried parsley

• 1 tablespoon dried basil

• 2 cans of chopped tomatoes

• 400g of mozzarella chopped

• lasagna sheets

For the foolproof White Sauce

• 50g/2oz butter

• 50g/2oz plain flour

• 750ml/1¼ pints hot milk

• 2 tsp Dijon mustard

• 50g/2oz parmesan cheese, grated

• Handful of grated cheddar cheese

• salt and pepper

Fry the onion and garlic in a little oil until translucent. Add the beef and veal mince and brown. Add all the salt, pepper, parsley, oregano, basil, chopped tomatoes with juice; stirring until well mixed. Cover and simmer 1 hour (but watch for getting too dry).

Whilst that simmers we can now get on with making the white sauce. Melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.

For the lasagne, put one third of the meat sauce in the base of a shallow ovenproof dish. Top with lasagna sheets. Spoon one third of the white sauce on top and scatter some of the chopped mozzarella . Arrange another layer of lasagne pasta sheets on top and repeat until the last layer. Top with remaining remaining white sauce. Sprinkle over the cheddar cheese.

Leave for six hours before cooking if you can so that the pasta can start to soften.

Preheat the oven temperature to 200C/400F/Gas 6.

Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges.

Enjoy xoxo