750g lean minced beef
1 medium / large onion finely chopped
2 garlic cloves crushed or 1 teaspoon garlic paste
2 400g tins Napolina chopped tomato’s
1 190g jar sun dried tomato paste
2 tablespoons tomato puree
200ml or 1 cup of water
2 tablespoons sugar
1 tablespoon salt
1 tablespoon dried parsley
1 and ½ teaspoons dried basil
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
175g grated cheddar cheese
175g grated red Leicester cheese
500ml white sauce (Bisto)
12 Napolina egg pasta lasagne sheets
2 tablespoons olive oil
Place 2 tablespoon of olive oil into a large saucepan and Cook the minced beef, onion and garlic until well browned, stir in the tinned tomatoes, tomato paste, tomato puree and water. Next add the sugar, salt, basil, Italian seasoning, pepper and half of the parsley, stir well bring to the boil then reduce the heat and simmer for 90 minutes stirring occasionally.
Next bring a large pan of slightly salted water to the boil and then add the pasta sheets, the recipe states 12 sheets, that is because this is how many it takes to do 4 layers of pasta in the size of dish that we use (270mm x 215 mm), you may adjust this number to suit whatever size of dish you are using. Boil the pasta for 8 to 10 minutes then rinse in cold water.
Mix 500ml of white sauce, we use Bisto but any brand will do, you may even make your own if that is what you prefer, just don’t make it to thin it needs to be reasonably thick, to this add the other half of the parsley.
Once everything is prepared take your oven dish and start by putting in a thin layer of the mince mixture, then a layer of pasta followed by more mince, and another pasta layer, cover this with half of the cheese sauce mix and sprinkle in half of the grated cheese, on top of this place another thin layer of mince then pasta, then a final layer of mince followed by a final layer of pasta and top off with the remaining cheese sauce and grated cheese.
Cover with foil and place in a pre-heated oven 190*c gas mark 5 and cook for 30 minutes, remove the foil and cook for a further 30 minutes until golden brown. Remove from oven allow to cool for a few minutes serve and enjoy.