Lasagne With Bolognese Sauce - cooking recipe

Ingredients

2 None carrots, peeled and finely sliced
1/2 None small celery, washed and finely chopped
1 None onion, peeled and finely diced
75 g smoked bacon, finely sliced
1 can (850g) peeled tomatoes, sieved, juice retained
2 tbsp olive oil
400 g minced beef
70 g tomato puree
1 tbsp thyme or majoram, finely chopped
60 g butter or margarine
60 g plain flour
500 ml beef stock
250 ml semi skimmed milk
250 g whipping cream
175 g Parmesan, grated
9 sheets lasagne
None None grated nutmeg, white pepper

Preparation

Preheat oven to 400\u00b0F. Heat 2 tbsp olive oil in a large pan and fry bacon until crispy. Remove bacon, add ground beef to pan and cook until browned. Add carrots, celery and onions. Stir in tomato puree and reserved tomato juice. Return bacon to pan and add tomatoes, crushing with a spoon. Add herbs and season to taste. Simmer for 10 mins.
Heat butter in a saucepan, add flour and stir until browned. Add stock, milk and cream. Bring to a boil, add half the Parmesan and stir to combine. Add nutmeg and white pepper and season to taste.
Grease a large baking dish. Spread one quarter of Bechamel sauce over base of dish and cover with 3 lasagne sheets. Spoon half of Bolognese sauce over the sheets. Top with 3 more sheets of lasagne and one quarter of remaining Bolognese and Bechamel. Layer 3 more lasagne sheets and remaining Bolognese sauce. Finish with remaining lasagne sheets and Bechamel.
Sprinkle with remaining Parmesan and bake for about 40 minutes, until golden brown.