Ingredients
• 500g beef mince
• 2-3 carrots (grated)
• 800g (2 cans) chopped tomatoes
• 1 beef stock cube
• 5 cloves of garlic (minced)
• 1 large onion (chopped)
• olive oil, as needed
• 2 tsp honey
• generous handful of basil
• 1 glass of red wine
• Parmesan cheese, to taste
• Approx 12 Lasagna sheets (fresh)
• 250g Mozzarella
Approx 650g béchamel sauce
Directions
Step 1
First make the sauce by browning the mince in olive oil (make sure you press it and mush it so there are no knots or lumps) - set aside in a bowl.
Step 2
In a hot pan add olive oil and onions and let them soften. Add the browned mince. Pour in the red wine and let it evaporate. Add the rest of the ingredients and bring to the boil and then simmer for at least an hour - the longer the better. I like to add a splash of milk/cream sometimes to make it richer.
Step 3
In a deep baking tray, layer the sauce first followed by lasagna sheets and béchamel. Grate the Parmesan on top and add a few leaves of Basil then layer again meat sauce, lasagna sheets and béchamel. On each layer make sure you add Parmesan and fresh basil (you can add mozzarella to each layer too, but I find that too rich). The final layer will be béchamel with torn mozzarella and the last scrapes of sauce.
Step 4
Bake at 180°c for 30 mins until bubbling and golden. Let the lasagna cool for 15 mins before serving so it sets.
