Serves 6
8 oz (225g) green lasagne
1 oz (25g) grated Parmesan cheese
Meat sauce
1 medium-sized onion
1 clove garlic
2 tablespoons oil
1 lb (450g) lean minced beef
I X 14 oz (400g) tin chopped tomatoes
2 tablespoons concentrated tomato purée
1/4 pint (150m1) chicken stock
1 level teaspoon salt
freshly milled pepper
Cheese sauce
2 oz (50g) butter
2 oz (50g) flour
1 pint (600m1) milk
salt and freshly milled pepper
6 oz (175g) grated hard cheese
1/2 teaspoon made English mustard
Cook the lasagne in boiling water for about 10 minutes, or until just tender. Drain well and spread out on a clean cloth. Peel and finely chop the onion and garlic. Heat the oil in a large saucepan, add the onion and fry gently for 5 minutes to soften but not brown. Add the garlic and minced beef and stir until beef loses its red colour. Add the tomatoes with juices, tomato purée, stock and salt and season with pepper. Cover with a pan lid and cook gently for 1 hour. Check seasoning.
Melt the butter for the sauce in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually stir in the milk. Bring to the boil, stirring well all the time to make a smooth sauce. Simmer for 2-3 minutes to thicken and season with salt and pepper. Draw off the heat and stir in the cheese and mustard.
To assemble lasagne, spread a little meat sauce over the base of a greased 3 pint (1.7 litre) oblong ovenproof dish, then cover with a layer of lasagne and spoon over half the remaining meat sauce. Cover with lasagne and spread with half the cheese sauce, then top with another layer of lasagne. Spoon over the remaining meat sauce, cover with lasagne and finish with a layer of cheese sauce. Sprinkle with the Parmesan cheese.
Heat through in an oven heated to 350°F (180°C) or Gas no. 4 for 30-40 minutes. Leave to stand for 5 minutes so layers settle, then cut in six portions with a knife and lift out with a fish slice.