Beef Lasagne

Method

• In a saucepan, break up the lean beef mince and brown.
• Add in the chopped onion and allow to brown.
• Next, add the finely chopped garlic and grated carrot and season with salt and pepper.
• Allow cooking for 1 – 2 minutes then add in the tomato paste and the diced tomatoes.
• Mix until well combined and add in the sugar.
• Season with more salt and pepper and add in the oregano.
• Allow to simmer for a few more minutes.
  
  For the bechamel sauce
  
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups full cream milk
• 1 bay leaf (optional)
• In a saucepan, melt the butter and sprinkle over the flour.
• Whisk together and allow to cook for 1 minute.
• Slowly start adding the milk while whisking continuously until you have a smooth and slightly thick sauce.
• Remove from heat and season with salt and pepper.
• Add in the bay leaf and allow to infuse for a few minutes.
• Remove the bay leaf before serving.
• Start layering the lasagna by spreading some of the bechamel sauce to the bottom of a greased oven dish.
• Next, add a layer of lasagna sheets, then another layer of bechamel sauce.
• Add a layer of the meat sauce and top with lasagna sheets.
• Keep layering until all the ingredients are used up, ending with the bechamel sauce.
• Top with the grated cheese and bake in a preheated oven at 180°C for 30 – 40 minutes.
  
  Serve with a fresh green salad
  
• Italian salad leaves
• ½ pack exotic tomatoes, halved
• ½ cucumber, sliced in half, seeds removed and sliced
• black olives
• For the honey lemon dressing
• Juice and zest of 1 small lemon
• ¼ cup extra virgin olive oil
• 1 teaspoon honey
• 1 teaspoon dried oregano
• salt and pepper
• Whisk together the salad dressing until well combined and dress the salad