Lasagne is one of my favourite meals but when it comes to cooking it, I have to admit I am pretty awful. My brother, however, is a dab hand so I thought I would take a few lessons from the man himself before we went back to uni. This meal is such perfect comfort food come summer or winter, and is a dish that is still delicious heated up the next day if you have any leftover... A perfect meal for my blog in my opinion!
Ingredients
600g beef mince (for your own sake please buy fresh from a good butchers, anything else will leave your lasagne full of water and/or fat) | 1 pack of fresh lasagne sheets | 2 jars of tomato and basil pasta sauce | good handful of frozen sweetcorn (optional) | 1 garlic clove finely chopped | one pot of cheese sauce | cheddar to grate on top (try Andrew's Black Bomber or Mature Farmhouse Cheddar |
Preheat the oven to 190C | Brown off the mince and chopped garlic in a large shallow frying pan on a high heat.
If using add the sweetcorn and continue to cook at high heat, until any excess liquid is cooked off and mince is brown not grey. | Add your chosen tomato sauce, heat through and mix thoroughly.
Add a layer of mince to a large ovenproof dish. Cover with a thin layer of cheese sauce.
Add enough sheets of lasagne to cover the mince and cheese sauce.
Repeat these last few steps... A layer of mince, layer of cheese sauce, pasta sheets... until you have used up all ingredients. On top of the final sheets of lasagne add the last bit of cheese sauce and grate cheddar over the top to cover.
Bake in the oven for 30- 35 minutes until golden brown on top. Serve with bread and oils and a salad.
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