Oven Baked Lasagne

Lasagne Ingredients

800g mince

2 onions, peeled and chopped

100g pancetta lardons

800g chopped tomatoes

150g mushrooms

30ml Black Garlic Infused Balsamic Vinegar

200ml beef stock

1 tsp oregano

Sea salt & black pepper, freshly milled

Lasagne sheets

Method

1. Heat a suitably sized saucepan and add the pancetta and the minced beef.
2. Turn the heat up to colour the meat, stirring well to break up the lumps.
3. Add the onion and continue to stir well then season with salt and pepper.
4. Add the Balsamic Vinegar and cook well to reduce slightly.
5. Add the tomatoes, stock and oregano, bring to the boil and reduce to simmer.
6. Simmer gently for 30 minutes, before adding the sliced mushrooms.
7. Simmer for a further 10 minutes then remove from the heat and allow to cool before assembling the lasagne.

Mature Cheddar Cheese Sauce Ingredients

30g butter

30g plain flour

10ml Original White Condiment

1 tsp English mustard

80g mature cheddar, grated

500ml milk

Method

1. Melt the butter in a suitably sized saucepan then add the flour.
2. Cook over a low heat for a couple of minutes stirring with a wooden spoon.
3. Gradually add the milk, stirring well to ensure that the sauce is smooth.
4. Add the White Condiment and mustard and stir through well.
5. Add the cheese and stir well to incorporate.
6. Check and adjust the seasoning and consistency if required.

Assembly

1. You can now layer up the lasagne finishing with the cheese sauce:
   Start with a base layer of meat sauce to prevent stick then add a layer of pasta sheets.
   Then do alternate layers of meat sauce, cheese sauce and pasta sheets, finishing with a layer of pasta then cheese sauce.
2. Bake until golden brown and bubbling (approximately 30 minutes) in an oven that has been preheated to 170°C/150°C/Gas Mark 4.