Fattis & Monis Traditional Mince Lasagne (my slight adjustments added)
Serves 6 – 8
250g Lasagne Sheet
125ml (1/2 cup) flour
125ml (1/2 cup) cheddar cheese
Salt and pepper to taste
1 litre (4 cups) milk
Dash of dry mustard powder
25ml brown sugar
1 tsp vinegar
45ml (3tbs) cooking oil
125g streaky bacon, finely chopped
1 large onion, chopped
2 garlic cloves, crushed
1 carrot, scraped and finely chopped
2 stalks celery, finely chopped
750g beef or lamb mince
1 x 400g can chopped peeled tomatoes with juice
115g tomato paste
250ml (1 cup) white wine
250ml (1 cup) chicken or beef stock
5ml (1 tsp) each origanum & basil & italian mixed herbs
2 bay leaves
Salt and freshly ground black pepper to taste
125ml grated cheddar cheese
125ml grated mozzarella cheese
Heat oil in a large pan and fry the bacon, onion, garlic, carrot and celery for five minutes. Add the mince and cook until browned, breaking up with a fork until crumbling.
Add the tomatoes, tomato paste, wine, stock, herbs, bay leaves, sugar, vinegar and seasoning. Simmer on low heat for 1 hour adding more water if the mixture cooks dry.
(I like to leave the mixture overnight to ‘mature’)
Make the white sauce by adding all the ingredients (except the cheese) to a pot and cooking over a medium heat, by stirring constantly
with a whisk in the figure 8 until smooth and thick. Once thick, add the cheddar cheese and stir until melted. Remove from the heat immediately and start layering (the sauce will to continue to cook in the pot, so take care not to burn it)
Grease an ovenproof dish and start by layering the meat sauce, followed by lasagne, white sauce, lasagne, meat sauce, lasagne, white sauce, lasagne finishing off with lasagne and topping with white sauce.
Sprinkle on the two cheeses and then the paprika.
Allow to stand for at least 30 minutes
Bake in a preheated oven at 1800C for 30 minutes.
Allow to cool in a warmer drawer or cool oven for 10 minutes before serving.