Classic Lasagne - cooking recipe

Ingredients

1 tbsp sunflower oil
1 None onion, finely diced
1 None garlic clove, crushed
250 g minced beef
4 tbsp red wine
1-2 tbsp tomato puree
250 g chopped tomatoes
1-2 tsp dried basil
1 None bay leaf
1/2 tsp caster sugar
30 g butter
30 g plain flour
400 ml milk
6 None lasagne sheets
4 None cherry tomatoes, halved
50 g mozzarella, grated
25 g Parmesan, grated

Preparation

Preheat the oven to 400\u00b0F. Heat the oil in a large frying pan, add the onion over a low heat for 6-8 mins, until golden. Stir in the garlic and season. Saute for 1-2 mins.
Crumble the ground beef into the pan and saute for 4-5 mins, stirring. Deglaze the pan with red wine then stir in the tomato puree and chopped tomatoes. Add the basil, bay leaf and sugar and season. Gently simmer for 15-20 mins.
Melt the butter in a saucepan then stir in the flour and saute for 1-2 mins. Gradually whisk in the milk until smooth then simmer for 5-10 mins, until the bechamel sauce thickens.
Cook the lasagne in salted, boiling water for 4-5 mins until just soft. Drain. Grease a baking dish then spread a little of the bechamel sauce into the bottom. Layer the lasagne noodles on top then spoon over half the ground beef. Pour some of the bechamel on top then repeat until the ingredients are used up. Place the tomatoes on top then sprinkle with cheese. Bake for 35-40 mins until golden. Serve.