– 2 garlic baguettes
For the bolognese:
– 1 onion (diced)
– 3 garlic cloves
– 500g beef mince
– 175ml red wine
– 500ml passata
– 1 beef stock cube
– 1 tbsp oregano
– 7 mushrooms (sliced)
For the cheese sauce:
– 70g butter
– 70g plain flour
– 700ml milk
– 70g grated cheddar
– 1 tsp english mustard
For the top:
– 1 ball of mozzarella (sliced)
– 120g grated cheddar
First, bake the garlic baguettes until golden brown.
For the bolognese, fry the onion, garlic and beef mince for five minutes.
Chuck in the wine and reduce by half, before adding the passata.
Add in a stock cube, oregano and mushrooms. Leave to cook down for 30 minutes.
Meanwhile, for the cheese sauce, melt the butter in a pan and add the flour to make a paste.
Slowly add the milk and whisk together until a smooth sauce is formed.
Add in the mustard, cheese and salt and pepper to finish.
To assemble the lasagne, spoon in the bolognese, top with a garlic bread layer and then the cheese sauce.
Top with the grated cheddar and mozzarella. Bake for 30-35 minutes or until golden.