INGREDIENTS

Ingredients:
1 table spoon of olive oil
Black pepper
500 ml beef stock or similar
500g of lean steak mince
100g of mushrooms
1 large chopped onion
1 clove of garlic (or to taste)
15 grams of tomato puree
1 tin of chopped tomatoes
1 packet of lasagna sheets

White Sauce:
300ml of milk
150g of grated chedder cheese
20g of butter
25g of plain flour

METHOD

chop the onion and finely chop the garlic. Add
the onions and braise, then add the garlic an
simmer. Put mince into the pan. Stir continuously
until golden brown. add the pepper to your taste.
Add the chopped tomato and the tomato puree and
then the mushrooms once the tomato is consistently
spread; add the beef stock and leave on a simmer
heat then prepare white sauce.
Melt the butter in a pan being careful not to burn
and sieve flour into the butter to avoid lumps and
stir to consistency, add the milk stir over low heat
add the cheese, stirring continuously, add more
cheese to taste.
use a Pyrex dish, layer the meat, then
pasta, then white sauce,
the more pasta you use the drier the dish
and likelihood of the lasagna keeping its form
when cut into portions, but do try not to overlap
pasta
Make sure there is a white sauce layer on the top
and sprinkle the remaining cheese on top. At this
point feel free to add mixed herbs, grated bread
crumbs, chilli flakes and parmesan to your taste.
Bake in the oven at 180c for 45-60 minutes

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