Recipe

Serves:  4 people | Prep time:  20 minutes | Cooking time:  70 minutes

British | Main

Ingredients

• 500g Steak Minced Beef
• 1 large Onion
• 1 stick Celery
• 1 Red Pepper
• 2 cloves Garlic
• 400g tin Chopped Tomatoes
• 2 tsp Paprika
• 2 tsp Pesto
• 1 tsp Dried Oregano
• 25g Tomato Purée
• 25ml Olive Oil
• 1 Beef Stock Cube
• 6 sheets Lasagne Pasta
• 50g Plain Flour
• 60g Butter
• 650ml Semi Skimmed Milk
• 100g Soft Cheese
• 1 tsp English Mustard
• 80g Grated Mature Cheddar Cheese
• Sea Salt, White and Black Pepper
• 1 oblong baking dish, approx. 30 x 20cm

Method

1. Peel, halve and finely chop the onion. Peel and mince the garlic. Wipe the celery and finely chop. Finely chop the red pepper, discarding any pith or seeds.
2. Heat the oil in a large saucepan. Add the onions, garlic, pepper and the celery. Sauté for a few minutes, then add the mince and brown. Add the tinned tomatoes and crumble over the stock cube. Add the pesto, paprika, tomato purée, oregano and season with some salt and plenty of black pepper. Bring to the boil, then turn down to a simmer. Cook for 20 minutes, without a lid, stirring occasionally. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
3. Meanwhile, make the white sauce. In a medium saucepan melt the butter. Then add the flour and cook for a minute. Add the milk, white pepper and the mustard. Slowly bring to the boil, stirring as you cook. Turn down the heat and cook for a couple of minutes, then whisk in the soft cheese until you have a smooth, thick sauce.
4. Put half the meat mixture in the bottom of the dish, then lay 3 slices of the pasta on top in a line. Pour over half the white sauce. Sprinkle over half the grated cheese. Then repeat with the remaining ingredients. Bake in the oven for 40 minutes until browned.