Rich Beef and Mushroom Lasagne

Recipe from Pasta
Ingredients
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, chopped
1 carrot, grated
1 celery stalk, diced
125g mushrooms, chopped
600g minced beef
600ml Italian tomato passata
1 teaspoon dried oregano leaves
300g instant lasagne sheets
100g grated Parmesan




Cheese Sauce
60g butter
40g plain flour
1 litre milk
1/2 teaspoon ground nutmeg
125g grated  Cheddar

Cook these ingredients

After the mince has browned,
Water, oregano and water goes in next.
Cook until thickens.

Cook, stirring, until the sauce thickens,
then add the nutmeg and Cheddar.

Mince is cooked and cheese sauce is done.

To assemble: start with lasagna sheets, next the mince then, the cheese sauce.
repeat this.

Finish with the cheese sauce and Parmesan.

Methods
Heat the oil in a large pan. Add the garlic, onion, carrot , celery and mushroom.
Cook, stirring, over medium heat for 2-3 minutes, or until the onion has softened.
Increase  the heat, add the mince and stir for a further 3-4 minutes, or until the mince has browned and is well broken up.
Add the tomato passata, oregano and 2 cups (500ml) water.
Bring to boil, stirring, then lower the heat and simmer for 1 hour, or until the mixture has thickened. Stir occassionally.



To make the cheese sauce
Melt the butter in a pan. Add the flour and cook, stir for 1 minute until pale and foaming.
Remove from the heat, gradually add the milk and stir until smooth.
Return to the heat and stir continuously for 3-4 minutes, or until the sauce boils and thickens.
Cook over low heat for 1 minute.
Stir in the nutmeg and cheddar. Season.




To assemble
Preheat oven to 180C. Grease a 2.5 litre baking dish. Arrange four lasagne sheets over the base of the baking dish. Spread one-third of the meat mixture over the sheets, then pour over about 3/4 cup (185ml) of the cheese sauce.
Repeat with two more layers of each. Top with the four remaining lasagne sheets, then with the remaining sauce and finish with the Parmesan.
Bake for 45 minutes, or until golden. Leave to stand for 5 minutes before serving.