Lasagne Al Forno

• 600 grams mince beef
• 3 tbsp olive oil, extra virgin
• 500 ml red wine or beef stock
• 1 large onion, finely chopped
• 1 medium carrot, sliced
• 1/2 tsp ground black pepper
• 1/2 tsp garlic salt
• 1 courgette, sliced
• 1 tin chopped tomatoes (400g)
• 3 garlic cloves, crushed and chopped
• 1 tsp sugar
• 2 tbsp tomato puree
• 1 tsp dried oregano
• 1 tbsp plain flour
• 50 grams butter
• 50 grams plain flour
• 600 ml whole fat milk (hot)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 50 grams grated parmesan cheese
• 1 tbsp dijon mustard
• 10 lasagne sheets (approximately)
• 2 mozzarella cheese ball
• 100 grams mature cheddar cheese, grated

1. To make the ragu, heat a frying pan with oil, when hot add the mince and brown all the meat.
2. Remove from the heat and transfer meat to a different dish.
3. Add 2 tablespoons of olive oil and heat then add the onion, carrot, courgette and garlic to the hot pan and cook until softened.
4. Return the meat to the pan, add in flour and stir.
5. Add the stock or wine and bring to the boil.
6. When boiling, add the sugar, puree, oregano, salt and pepper.
7. Stir well.
8. Next add the canned tomatoes, add a little bit of water to the can and add to the beef.
9. Bring to the boil again, cover with lid and simmer on low for an hour 1 1/2 - 2 hours or until the beef has become tender.
10. Stir occasionally, add hot water when necessary to stop it from burning.
11. Now for the white sauce, melt the butter in a saucepan.
12. Add the flour, cook for 1 minute.
13. Stirring constantly.
14. Gradually add in the milk, continually whisking until the sauce has thickened.
15. Add the dijon mustard, parmesan cheese, salt and pepper.
16. Stir and place aside until needed.
17. For the lasagne, use an ovenproof dish.
18. Cover the bottom of the dish with the ragu (half of the ragu)
19. Slice the mozzarella cheese, arrange the slices on tip of the ragu (use one of the balls).
20. Then spoon on top 1/3 of the white sauce.
21. Cover well with half of the lasagne sheets but do not overlap.
22. Repeat the process again.
23. The remaining white sauce, spoon over the lasagne sheets.
24. Sprinkle the top with the cheddar cheese.
25. Leave the lasagne for 2-4 hours before cooking, so the pasta can soften.
26. When ready to cook, preheat the oven to gas mark 6/200c/400f
27. Transfer dish to the oven and cook for around 40-45 minutes or until the top layer has become golden brown and the pasta has become soft.
28. Let it rest for 10 minutes before serving.

olive oil, onion, carrot, ground black pepper, garlic, courgette, tomatoes, garlic, sugar, tomato puree, oregano, flour, butter, flour, salt, ground black pepper, parmesan cheese, mustard, mozzarella cheese, cheddar cheese

Taken from cookpad.com/us/recipes/357479-lasagne-al-forno (may not work)