Classic Lasagne - cooking recipe

Ingredients

2 slices bacon, diced
1 None onion, peeled and chopped
1 lb ground beef
1/4 cup tomato paste
1-2 tsp paprika
2 None carrots, peeled and diced
2 None celery stalks, diced
1 None leek, trimmed and diced
2 cans chopped tomatoes (14 oz each)
2 tsp dried oregano
3 tbsp butter
1/4 cup flour
3 cups milk
1/4 tsp grated nutmeg
9 None lasagne sheets (no pre-cooking required)
1/3 cup freshly grated Parmesan cheese
1 None fresh oregano sprig, to garnish

Preparation

Heat a non-stick frying pan and add the bacon. Fry over a medium heat until crispy. Remove with a slotted spoon and set aside. Add the onion to the pan and fry in the bacon fat for 5 mins then add the ground beef and fry, stirring, over high heat until browned all over. Stir in the tomato paste, paprika, and season with salt and freshly ground black pepper.
Add the carrots, celery and leek and fry for 5 mins then stir in the chopped tomatoes and simmer for 20-25 mins until thickened. Stir in the oregano and bacon. Preheat the oven to 350\u00b0F.
To make the bechamel sauce, melt the butter in a pan and stir in the flour. Cook for 1 min then gradually stir in the milk. Bring to a boil, whisking all the time, to make a smooth sauce then simmer for 5 mins until thickened. Add the nutmeg and season to taste.
Spread 1/4 of the sauce in the base of a large ovenproof dish then top with 3 sheets of lasagne. Spoon over half the meat sauce then another 1/4 of the white sauce. Top with 3 more lasagne sheets, the rest of the meat sauce and another 1/4 of the white sauce. Top with remaining 3 lasagne sheets and the rest of the white sauce and sprinkle over the Parmesan cheese. Bake in the oven for 40-45 mins until golden brown and bubbling. Serve garnished with the oregano sprig.