Three Cheese Lasagne

INGREDIENTS

• 2 tbsp olive oil
• 500g beef mince
• 8 rashers, roughly chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 small carrot, peeled & coarsely grated
• 75g mushrooms, finely chopped
• 2 x 400g tins of chopped tomatoes
• 1 tbsp tomato purée
• 250ml red wine
• 1 tsp dried Italian herbs
• Sea salt & ground black pepper
• 8 sheets of lasagne

Cheese sauce:

• 50g butter
• 50g plain flour
• 600ml milk
• 75g blue cheese, crumbled
• 75g cheddar cheese, grated
• 50g Parmesan cheese, grated
• 1 tsp English mustard

METHOD

1. Heat 1 tablespoon of the oil in a large pan over a medium heat. Add the mince & fry for 2–3 mins until browned. Remove the mince from the pan & set aside.
2. Heat the rest of the oil, then add the bacon to the pan & fry for about 2 mins until cooked through. Add the onion, garlic & fry for a further 2 mins, then stir in the carrot & mushrooms, fry for a further 2 mins. Return the mince to the pan with the tomatoes, tomato purée, red wine & Italian herbs. Bring to the boil, then reduce the heat & simmer for 15–20 mins. Season with sea salt & black pepper.
3. Preheat the oven to 190°C/375°F/Gas Mark 5.
4. For the cheese sauce, melt the butter in a saucepan & stir in the flour quickly, gradually whisking in the milk & bring the sauce to the boil. Reduce the heat simmer for 2 mins until the sauce thickens.
5. Remove the pan from the heat & add the English mustard. Then stir in the cheeses, saving some for the topping at the end. Season with sea salt & black pepper.
6. Spoon a layer of the Bolognese into a high-sided 27.5 x 20cm baking dish, topping with a layer of lasagne sheets followed by a layer of the cheese sauce. Repeat until the Bolognese & cheese sauces are used up, finishing with a layer of cheese sauce. Sprinkle the reserved cheese over the top & bake in the oven for 30–35 mins until the lasagne is bubbling & browned on top. Serve straight away!