Beef and Pasta Layer Bake
1 hr 25 min.
ready in 1 hr 40 min.
- 1 Tbsp olive oil
- 18 ozs ground Beef
- 1 onion (finely chopped)
- 1 carrot (, diced)
- 2 cloves garlic cloves (finely chopped)
- 14 ozs canned, chopped tomatoes
- 2 Tbsps tomato puree
- 3 Tbsps Red wine
- 1 Tbsp chopped oregano
- freshly ground Black pepper
- 3 cups milk
- 1 bay leaf
- 3 Tbsps Corn starch
- 9 ozs Lasagne noodle
- ½ cup grated Parmesan
Heat the oil in a large shallow pan and cook the beef, onion, carrot and garlic stirring, for about 5 minutes, until the meat is browned. Skim off any fat, but leave the juices.
Add the tomatoes, tomato puree, wine, oregano and seasoning. Bring to a boil, reduce the heat, cover and simmer gently for 30 minutes.
Put all but 3 tablespoons of the milk into a pan. Add the bay leaf and bring to a boil. Remove from the heat and leave to stand for 15 minutes.
Heat the oven to 190°C (170° fan) 3750°F gas 5. Grease a baking dish.
In a separate pan, mix the cornflour with the remaining milk. Strain the infused milk into the pan and bring to a boil, stirring. Simmer for 2 minutes, stirring continuously, until thickened. Remove from the heat and season to taste with salt and pepper.
Cover the base of the baking dish with a single layer of lasagne sheets. Spoon on a thin layer of meat sauce, and cover with some of the white sauce. Repeat the layers, ending with sauce.
Sprinkle with the cheese and cook for 20-30 minutes until golden and bubbling.