Bokkie's Lasagna

Ingredients:

·         12 lasagne sheets

·         50g grated parmesan cheese

Bolognaise:

2 TBS Olive oil

1 onion

1 carrot

1 stalk celery

half a punnet white button mushrooms or Portabellini mushrooms

*all chopped

3 garlic cloves, minced

500 g beef mince

150g chicken livers, finely sliced *optional

400g whole peeled tomatoes in can

1 sachet tomato paste

 (1 glass (250ml) red wine *optional)

2.5 ml dried basil & 2.5 ml dried oregano

Salt & pepper to taste

1 tsp sugar

dash Worcester sauce (2 tsp)

Parmesan / Mozzarella cheese - on top before baking

Béchamel Sauce:

2 TBS butter

2 TBS flour

400 ml milk

1 egg

1 cup grated cheddar cheese 

Salt & pepper and nutmeg to taste

Preparation

1.    Heat the olive in a large skillet; add the onion ,carrot and celery and mushrooms and cook for 5 minutes over medium-low heat

2.    Add the garlic and cook for 1 more minute

3.    Add the beef and liver and cook over medium-low heat, breaking it up with a fork, for 8 – 10 minutes

4.    Add the tomatoes, tomato paste, and wine and herbs and sugar. Simmer uncovered over medium-low heat for 30 minutes until thickened; stir occasionally (most of the liquid should be evaporated)

5.    Add salt and pepper to taste

6.    Sauce: In a saucepan melt the butter, add the flour and the milk

7.    Add the cheddar and salt and pepper and egg and nutmeg to taste; stir to combine 

Lasagna preparation: (make at least 3 layers)

1.    Béchamel sauce

2.    Lasagna sheets

3.    Bolognaise sauce 

R

R  Parmesan cheese (sprinkled over) and on top & extra grated cheddar cheese

v  Bake uncovered in a pre-heated oven at 200 degrees Celsius for 30 minutes (depending on your oven)

v  Leave to stand for 20 – 30 minutes

S