Lasagna - John Barrystyle

• 8 oz Minced (ground) beef
• 4 Slices of bacon, chopped
• 2 Large onions, peeled and chopped
• 2 cloves Garlic- crushed
• 2 Beef stock cubes
• 3 T Olive Oil
• 1/2 tube Tomato puree
• Water
• Salt & pepper
• 4 oz Grated cheddar cheese (or mozzarella)
• 1/2 pint milk
• 1 oz Butter
• 1 oz cornflower (cornstarch)
• Pasta sheets (I use the ones which do not require pre-cooking, but if these are not available ordinary lasagne noodles which require precooking are just as good).

1. Heat the oil in a pan and fry the onions until soft and translucent.
2. Add the garlic and fry for a few minutes.
3. Add the bacon and minced beef and fry briefly until sealed.
4. Add tomato puree (I use about a 1/2 tube, possibly a little more).
5. Cook for a few moments and add the beef stock cubes, which you have previously dissolved in a pint of water and seasoning.
6. Bring to the boil and simmer for about 30 minutes.
7. Meanwhile make the bechamel sauce
8. When the meat sauce is ready, layer the meat sauce and the pasta sheets-starting with the meat sauce and finishing with pasta sheet.
9. Pour the bechamel sauce over the top and finish with a thick layer of grated cheese (I sometimes add a little grated parmesan cheese to the cheddar cheese).
10. Bake in a pre-heated oven at 350F (180C) or gas mark 4 for 30/35 minutes until the top is crisp and bubbling.

beef, bacon, onions, cubes, olive oil, tomato puree, water, salt, cheddar cheese, milk, butter, cornflower, pasta sheets

Taken from www.epicurious.com/recipes/member/views/lasagna-john-barrystyle-50116579 (may not work)