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Ingredients
  • subheading: Meat Sauce:
  • 1 tbsp olive oil
  • 1 onion - peeled and finely diced
  • 2 cloves garlic - peeled and minced
  • 1 carrot - peeled and finely diced
  • 3 chestnut (brown) mushrooms - finely diced
  • 500 g (1 lb) minced beef (ground beef) - 12 to 20% fat, don't go for the really lean stuff, it's too dry
  • 3 tbsp tomato puree
  • 1 tsp dried oregano
  •  
  • ½ tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 1 beef stock cube - crumbled
  • 800 g (2 x 400g/14oz) tinned chopped tomatoes
  • ½ tbsp light brown sugar
  • ½ tsp salt
  • ½ tsp black pepper
  • subheading: Béchamel Sauce:
  • 4 tbsp butter - salted or unsalted is fine
  •  
  • 4 tbsp plain/all-purpose flour
  • 720 ml (3 cups) full fat milk
  • 1 pinch salt and pepper
  • 100 g (100g 1 packed cup) cheddar cheese - grated
  • subheading: Also:
  • 12 sheets of dried lasagne - the kind you don’t need to pre-cook
  • 175 g (1 ¾ cups) mixed grated cheese. - I use a combination of regular cheddar, red cheddar and mozzarella
  • 1 tbsp finely chopped fresh parsley
Steps
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