Olive Oil
Salt & Pepper
500g mince
1 medium onion
3/4 tablespoon of Italian herbs
2 cloves of garlic
1 teaspoon of tomato ketchup
Worcestershire sauce
Pack of lasagne sheets
3 celery sticks
2 medium carrots
Parmesan cheese
2 mozzarella balls
(6 plum tomatoes
or
1 tin of tomatoes)
1 pot of single cream
1 tablespoon of plain flour
Grated parmesan
Add a drizzle of olive oil to frying pan and heat, finely chop the onion and add to the pan.
Fry until golden brown, then chop and add the garlic, mince and season well.
Fry the mince until it is no longer red, then add the celery (chopped), carrots (chopped), tomatoes (chopped), italian herbs, the tomatoe ketchup, a splash of Worcestershire sauce, and some grated parmesan cheese.
Stir all of the ingredients together and cook gently for approximately 30 minutes.
Turn on your oven to gas mark 5 (190C)
Add the cream, parmesan and flour to a pan and gently heat - make sure you keep stirring to prevent any lumps forming.
Arrange the lasagne sheets in a deep dish and cover the first layer with the cooked mince mixture.
Slice the mozzarella generously and cover the dish before adding the second layer of lasagne sheets. Repeat and then add the third and final layer.
Pour over the sauce and grate some cheese on the top.
Cover the dish and put in the oven for 20 minutes. Take off the cover to brown cheese for another 15 minutes. Make sure dish is piping hot before serving.