Serves 6
Ingredients
500 g White or green lasagne noodles
FOR THE MEAT FILLING:
45 ml Clover butter
250 g Bacon, chopped
500 g Beef mince, lean
2 Onions, chopped
3 Celery sticks, sliced
250 g Mushrooms, sliced
3 Carrots, grated
30 ml Fresh flat-leaf parsley, chopped
2x65g cans Tomato paste
5 ml Salt
Freshly ground black pepper to taste
500 ml Chicken or beef stock
5 ml Dried mixed herbs or
15 ml Freshly chopped mixed herbs
10 ml Fresh cream
FOR THE CHEESE SAUCE:
200 g Clover butter
200 ml Cake flour
2 litre Clover Full Cream Fresh Milk
1 ml Nutmeg
Salt to taste
2 ml Cayenne Pepper
125 ml Cheddar cheese, grated
150 ml Parmesan cheese

Method
FOR THE MEAT FILLING:
- Heat half the butter in a heavy-based saucepan
- Add the onions, celery, mushrooms and carrot and sauté until in translucent
- Remove from pan and set aside
- Add the bacon to the same pan and fry until crisp
- Add the mince in batches and fry, stirring with a fork until golden brown
- Add the onion mixture and remaining ingredients except cream
- Reduce heat and allow to simmer for 50-60 minutes
- Add the cream and mix through
FOR THE CHEESE SAUCE:
- Melt the butter in a heavy-based saucepan
- Remove from the heat and stir in the flour. Stir until butter is absorbed
- Return to a low heat and gradually add the milk while stirring
- Allow to simmer, stirring with a wire whisk until mixture thickens
- Add nutmeg and seasoning, mix through
- Add half the cheese and stir until the cheese has melted
- Remove from the heat
TO BUILD THE LASAGNE:
- Spoon a layer of mince mixture onto the base of a greased ovenproof dish
- Follow with a layer of pasta
- Add another layer of mince and then a layer of cheese sauce
- Repeat layering, ending with a layer of cheese sauce
- Sprinkle the remaining cheese over and bake for 45 minutes
- Serve warm with salad and a crusty Italian bread loaf
TIPS:
This is a big mixture