Classic Lasagne

Serves 6-8


Ingredients:

2 tbsp oil
30g butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stick, finely chopped
500g minced beef
150g chicken liver, finely chopped
1 cup (250ml) tomato puree
1 cup (250ml) red wine
2 tbsp chopped fresh parsley
salt and pepper
375g fresh lasagne sheets
1 cup (100g) freshly grated Parmesan cheese

Bechamel Sauce:
60g butter
⅓ cup (40g) flour
2¼ cup (550ml) milk
salt and pepper
½ tsp nutmeg


Method:

1. Heat the oil and butter in a heavy-based pan. Cook the onion, carrot and celery over medium heat until softened, stirring constantly. Increase the heat, add the mince and brown well, breaking up any lumps with a fork. Add the chicken livers and cook until they change colour. Add puree, wine, parsley, and salt and pepper to taste. Bring to boil, reduce heat and simmer, uncovered, for 45 minutes; set aside.
2. To make Bechamel Sauce: Melt the butter in a medium pan over low heat until foaming, then add flour. Cook for 2 minutes, stirring constantly. Remove the pan from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring constantly, until thickened. When thick, simmer for 2 minutes. Season well with salt, pepper and nutmeg. Place a piece of plastic wrap on the surface of the sauce to prevent a skin forming; set aside.
3. Cut the lasagne sheets to fit snugly into a deep, rectangular ovenproof dish. Some fresh lasagne varieties require you to precook the lasagne sheets just slightly by plunging them into boiling water for 1-2 minutes to soften them. Drain well on a tea towel. Most can be used as they are; read maker's instructions for specific times.
4. To assemble: Preheat oven to 180°C (350°F); butter the ovenproof dish well. Spread a thin layer of the meat sauce over the base and top with a thin layer of bechamel. If bechamel has cooled and become too thick, warm it gently to make spreading easier. Lay lasagne sheets on top, gently pressing to push out any air. Continue the layers, finishing with the bechamel. Sprinkle with Parmesan and bake for 35-40 minutes or until golden brown. Set aside 15 minutes before cutting.

Note: A 375g packet of instant lasagne may be used in place of fresh lasagne. Read the maker's instructions for their use -- mostly the sheets may be used without any precooking.