Servings: 6 to 8

MEAT SAUCE MEAT SAUCE
3 Tblspn oil 3 Tblspn oil
1 onion, finely chopped 1 onion, finely chopped
125 g bacon, diced 125 g bacon, diced
250 g minced steak 250 g minced steak
3/4 cup red wine ¾ cup red wine
2 X 425 g cans diced tomatoes 2 X 425 g cans diced tomatoes
1/3 cup tomato paste, diluted in 1 cup water ⅓ cup tomato paste, diluted in 1 cup water
1/2 tspn basil ½ tspn basil
1/2 tspn oregano ½ tspn oregano
1 Tblspn sugar 1 Tblspn sugar
Seasoning to taste Seasoning to taste
 
WHITE SAUCE WHITE SAUCE
2 Tblspn butter or marg 2 Tblspn butter or marg
2 Tblspn flour 2 Tblspn flour
2 1/3 cups milk 2 ⅓ cups milk
Pinch nutmeg Pinch nutmeg
Seasoning to taste Seasoning to taste
 
Extra butter Extra butter
1 cup water 1 cup water
200 g lasagna noodles 200 g lasagna noodles
250 g mozzarella cheese, thinly sliced 250 g mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese ½ cup grated Parmesan cheese

Prepare the meat sauce by heating the oil in a frying pan & sautéeing the onion until tender. Add the bacon & minced steak & continue cooking until browned, the pour in the wine, tomatoes & tomato paste mixture. Bring to the boil & add remaining ingredients, reduce heat & simmer for an hour or so.
Meanwhile make the White sauce in usual manner with the butter, flour & milk.  Add the nutmeg & season to taste. Remove from heat & set aside.
Grease an ovenproof oblong dish, add the water & a layer of meat sauce.
Arrange lasagna strips slightly overlapping the mixture.
Cover with meat sauce, white sauce & mozzarella cheese.
Continue layering until all the mixture has been used.
End with a layer of white sauce.
Sprinkle with Parmesan cheese & bake at 210C for 40 to 45 minutes.
Serve garnished with parsley.