Dom’s lasagna

This recipe does what it says on the tin – it’s lasagna.  But there’s a few things thrown in to bring out the flavours and make it more moorish…

Ingredients
(Serves 4)
1 shallot or onion, finely chopped
50g pancetta or lardons
4 cloves garlic, crushed
200g button or chestnut mushrooms, chopped
500g lean minced beef
1 tsp Worcestershire sauce

1 tsp soy sauce

1/2 tsp paprika

1 tsp all spice

1 tsbp balsamic vinegar or 1 glass of red wine

1 tbsp sun-dried tomato pesto
1 can chopped tinned tomatoes
1 tsp dried basil
50ml water
1 stock cube
6-8 sheets of lasagne (depending on the size and shape of your dish)
50g butter
1 tbsp plain flour
1pt milk
50-100g cheddar
20g grated parmesan

Start by frying the shallot, garlic, pancetta and mushrooms until soft, then add the Worcestershire sauce, soy, balsamic (if using the wine, add just before the tomatoes instead) and the paprika and all spice.  Mix well and fry until the onions are soft.  Add the mince, season to taste, then fry until it picks up colour then add the pesto, basil and tomatoes (and wine if using). Add the water and stock cube, then cover and leave to simmer for 20 mins.

Meanwhile make a white sauce - melt the butter in a pan, then add the flour, whisking to combine.  I cheat here... the constant stirring annoys me, so i bosh all the milk in at once and leave it on a low-medium flame until it starts to turn - check it regularly.  Then whisk it to make sure it doesn't get lumpy.  Once it's got to a nice double cream consistency, you can put in about 2/3rds of the cheese cheese.  You can also flavour this with a touch of all spice if you want.

Put half of the mince in a good-sized rectangular dish, and lay half the lasagne sheets over it, then add the rest of the mince.  Place the rest of the pasta on top and cover with the white sauce, then top with the rest of the cheese.  Then bake on gas mark 5 for about 25-30 mins until the cheese has melted and the pasta is cooked.