Lasagne

Ingredients

Meat Sauce

500g mince meat
1 x large (white or red) onion// or 2 x small onions
2 x garlic cloves
1 x tin tomatoes
1 squeeze tomato paste
1 x pepper (red or yellow)
olive oil
honey (or tea spoon of sugar)
1 x beef stock cube
pinch of salt
black pepper
dried rosemary
dried basil
dried oregano
sherry (optional)
Sheets of lasagne

Cheese Sauce

1 x small block mature cheddar
pint of full fat milk
heaped table spoon of butter
table spoon of plain flour
teaspoon of mustard
pinch of salt
pinch of pepper
pinch of paprika




Utensils: 
chopping board,
sharp knife
2 x sauce pan,
wooden spoon
colander

1 x hand whisk
1 x cheese grater
Heat proof dish

Method
1. Make meat sauce as per bolognaise recipe
2. Make cheese sauce as per cheese sauce recipe
3. Ladle meat sauce into heat proof dish so it is about 2cm deep. Cover with dried lasagne pasta. Break lasagne to fill in the gaps so no sauce is showing.
4. Ladle more meat sauce into heat proof dish, again 2cm deep. Cover with dried lasagne pasta. Break lasagne to fill in the gaps so no sauce is showing.
5. Cover with cheese sauce, so no pasta is showing. No more than 1.5cm thick other wise it won't be very nice. Use left over cheese sauce as per uses in cheese sauce recipe blog.
6. Bake in medium high oven (200 degrees) for 25 minutes.