My Posh Lasagne

• Pour the milk into a saucepan, add a few slices of carrot, onion & celery, peppercorns & 1 bay leaf. bring slowly to the boil then remove from heat and leave to one side to infuse.
• Heat the oil in a large pan or deep frying pan, add the chopped onion, garlic, mushrooms and bacon. Fry for about 1 minute. Add the mince beef and cook until the mince is browned.
• Stir in the tomatoes and tomato puree, wine, beef stock and 1 bay leaf. Add salt & pepper to taste. Reduce the heat and simer for about 35mins. Stir occasionally.
• While the mince sauce is cooking, make the white sauce.

White Sauce

• Pour the milk into a jug through a sieve to catch the carrot and onion etc.
• Melt the butter in a saucepan over a very low heat. Add the flour and stir to a soft paste with a wooden spoon.
• Remove the pan from the heat and add the infused milk a little at a time, stirring thoroughly to prevent lumps. Gradually add the rest of the milk until it is all added. Continue to stir until it thickens, do not allow to boil. Add salt to taste.

Assemble Lasagne

• Spread or wipe the inside of a baking dish with butter. Spoon one third of the meat sauce over the base of the dish. Cover this with enough lasagne sheets to cover the meat sauce. Spread one third of the white sauce over the lasagne sheets making sure that they are all covered. Repeat the layers twice more finishing with the white sauce.
• Rip the Mozzerella cheese into strips and spread over the top. Grate over as much parmesan as you like.
• Stand the dish on a baking tray and place in the oven at Gas4 180° for about 45mins.
• Serve with a crisp green salad and garlic bread.