The ultimate lasagne

The ultimate lasagne

Layers of mince, sauce, pasta a cheese

Serves 4


400g Lean beef mince

Lasagne sheets

1 white onion

2 cloves garlic

3 anchovies

1 aubergine

1 glass red wine

1 splash red wine vinegar

2 tins chopped tomatoes

1 tsp tomato puree

750ml milk

3 tbsp cornflour

1 ball mozzarella


  1. Finely chop the onion and garlic and fry in a tablespoon of olive oil on a low heat until soft.
  2. Add the mince and brown.
  3. Finely chop the anchovies and fry everything for a couple more minutes.
  4. Add the chopped tomatoes then stir in the tomato puree and red wine vinegar.
  5. Add the mixed herbs.
  6. Leave everything to simmer for approximately 35 – 40 minutes, or until everything has reduced into a thick sauce (can take longer).
  7. Make the bechamel sauce by slowly adding the milk to the cornflour over a low heat and whisking thoroughly.
  8. Add a layer of the meat and sauce to an ovenproof dish, followed by a layer of aubergine, which has been sliced into large discs.
  9. Add a layer of lasagne sheets, making sure everything is covered, then pour over half the bechamel sauce and a sprinkling of grated cheddar.
  10. Add another layer of meat to the dish, then repeat another layer of pasta sheets, cheddar and then finally added the shredded mozzarella.
  11. Place in a preheated oven (180 degrees) for approximately 20 minutes, or until the top has crisped.

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