The ultimate comfort food. This slow cooked lasagne is delicious!
Chop the celery, carrot and onion and sweat them in the oil and butter. Add the meat and brown it. Add the wine and allow the alcohol to cook off, then add the tomatoes, stock cube and salt. Cover and cook over a low heat for about an hour.
For the bechamel sauce melt the butter then add the flour, mixing thoroughly all the time to prevent any lumps forming. Add milk a little at a time and continue cooking, stirring until the sauce reaches the desired consistency. Once cooked, season with a little salt and grated nutmeg.
To assemble your lasagne lightly grease the dish with butter
Spread two large spoons of ragu over the bottom of the dish, then arrange a layer of lasagne sheets, followed by meat sauce, bechamel sauce, chopped cheese and a sprinkling of grated parmesan cheese. Continue adding layers in this way until you have finished nearly all the ingredients.
Finally, cover generously with bechamel sauce, a good sprinkling of grated parmesan and a few knobs of butter.
If you have a Hoptoint Multiflow oven: Select “CASSEROLE” from the “RECIPES” menu then the “LASAGNE” recipe and confirm.
Alternatively bake in your oven at 180°c for 45 - 60 minutes.
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