Classic by Mary Berry

Author:Mary Berry
Language: eng
Format: epub
ISBN: 9781473531222
Publisher: Ebury Publishing

Classic Lasagne

SERVES 6–8 / COOK TIME: 1½ hours

An Italian classic, but now a classic here too! Using dried lasagne sheets, I like to leave the assembled lasagne for about 2 hours to soften before cooking. This is rich tasting and delicious and it’s very cheesy with a deep rich, tomatoey sauce. The mozzarella adds a lovely stringy texture.

8 sheets of dried (no pre-cook) lasagne

1 x 125g ball of mozzarella, drained and chopped

75g (3oz) mature Cheddar cheese, grated

For the meat sauce

1 tbsp olive oil

2 onions, chopped

800g (1¾lb) lean minced beef

2 garlic cloves, crushed

3 tbsp tomato purée

200ml (7fl oz) red wine

2 x 400g tins of chopped tomatoes

A few drops of Worcestershire sauce

A pinch of sugar

1 large bunch of basil, chopped

Salt and freshly ground black pepper

For the white sauce

50g (2oz) butter

50g (2oz) plain flour

600ml (1 pint) hot milk

2 tsp Dijon mustard

50g (2oz) Parmesan cheese, grated

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