Delicious Lasagne Al Forno Recipe

Instructions

1. First make the bechamel sauce. Melt the butter and flour together in a big saucepan and cook the paste for a couple of mins. Gradually whisk in the milk, little by little, until you have a nice smooth sauce. Add the mustard, ground nutmeg & grated grated cheddar and Bubble for a few mins stirring well to incorporate, then season with salt, pepper to taste. Switch off, cover with cling film (lay it directly onto the sauce) until ready to use.
2. For the ragu sauce heat the oil in a non-stick pan, add the chopped onion and fry until it starts to soften, then add the garlic, oregano, celery and carrot and cook until soft. Meanwhile, heat a none stick frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind. Add the mince (discarding the oil) to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata, water, brown sugar and red wine vinegar bringing to a simmer. Cover and cook over a medium to low heat for 20 minutes until the meat is tender. Season to taste with the salt and cracked black pepper and finish by stirring in the chopped fresh basil. If the sauce is a little thick add extra water to loosen.
3. Heat oven to 200C/180C fan/gas 6. Half the ragu sauce into the base of a baking dish. Top with a layer of lasagne sheets, spread the remaining Ragu sauce across the pasta. Top with another layer of lasagne sheets, finish with the cheesy bechamel sauce. Combine the topping ingredients and scatter over the top. Bake for 25-30 mins until the lasagne is cooked through and the top golden.