Ingredients
- 14 sheets pre-cooked lasagne
- 2oz grated Leskol
For the Leskol sauce:- 50g/2oz butter
- 50g/2oz plain flour
- 600ml/1 pint milk
- 150g/6oz grated Leskol
- 1 level teaspoon salt
- 2 level teaspoon mustard
- Pinch of nutmeg
For the meat sauce:- 25ml olive oil
- 450g/1lb minced beef
- 1 large onion, chopped
- 1 celery stick, diced
- 4 cloves garlic, crushed
- 25g/ 1oz plain flour
- 300ml beef stock
- 150ml red wine
- 1 tablespoon chopped fresh parsley
- 2 tablespoons tomato puree
- Salt and pepper
Leskol Lasagne
To make the meat sauce, brown the mince in a frying pan with the oil. Add the onion, celery and garlic and fry for 3 minutes. Stir in the flour, heat for one minute, and then gradually stir in the stock and red wine. Add the seasoning and parsley, bring to the boil, and then lower the heat and simmer for 35 minutes. Add the tomato puree and simmer for a further 10 minutes.
To make the Leskol sauce, melt the butter, add the flour and cook for one minute. Remove from the heat and add the milk gradually. Bring to the boil stirring well. Cook for a minute, remove from the heat, add the seasonings and grated Leskol, and stir until the Leskol has melted.
Lightly grease a large, deep ovenproof dish (approx 8inch/20cm) and arrange sheets of lasagne over the base. Pour over a layer of meat sauce, then a layer of Leskol sauce. Place another layer of lasagne, followed by the meat and Leskol sauce. Repeat again, and then sprinkle the Leskol over the top layer of Leskol sauce. Place in a preheated oven at 190°C/375°F/Gas mark 5 for 30 minutes or until the top is brown and bubbling, then serve immediately.
