- 1 tbs oil
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- 500g minced beef, lean
- 20g Danish salami, finely diced
- 1 1/2 -2 tsp mixed herbs (or fresh if you have thyme, basil, sage, parsely)
- 800g tin of crushed tomatoes
- 1 tsp salt
- 1 tsp sugar
- 3 to 4 tbs tomato paste
- 2 tbs butter
- 4 tbs plain flour
- 2 cups of milk
- salt & pepper to taste
- 125g grated cheese
- 1 tbs grated parmesan cheese
- Dash of nutmeg
- 1 pkt lasagna sheets (Fresh cooks quicker)
- 1/2 cup fresh cream
- 3 extra cloves of garlic, whole and peeled
Heat oil in large heavy based pan and gently fry onion and garlic for 5 min, add mince and then salami and herbs. Fry over medium heat, stirring until meat browns, and onion and garlic are transparent.
Add tomatoes, salt, sugar and tomato paste, mix well.
Add another 2 to 3 whole cloves of garlic, cover and simmer for 1 hour, stirring occasionally.
Melt butter in medium saucepan and stir in flour. Over medium heat, gradually stir in milk (the heat helps to reduce lumps) until mixture is smooth.
Mix in salt and pepper and cheeses. Stir constantly until sauce thickens and starts to bubble and add a dash of nutmeg.
To make it quicker if using packet sheets, place sheets in some boiling water (with a drop of oil as so they won’t stick together ) and let them boil for 3 to 4 mins then place in a dish of cold water before assembly.
Preheat oven to 200C.
Line a greased baking dish with a layer of lasagne sheets, then spread 1/3 meat sauce, bechamel sauce and cover with another layer of lasagna sheets.
Repeat until you finish with cheese sauce. Sprinkle with extra grated cheese and parmesan, cook in the oven for 35 minutes.
Remove and add 1/2 cup of cream over the top of the lasagna, lower heat to 150C and cook for a further 15 mins. Then let it stand for 10 minutes before serving.
Serve with a side salad and crusty bread