Preparation

• 1
  Preheat the oven to 180°C
• 2
  In a pan heat the oil and add the onion. Sauté until the onion has browned. Add the mince and garlic and sauté until mince is cooked. Drain any access fat
• 3
  Add the can of tomatoes, red wine (if using) and the herbs and seasonings. Reduce the heat and allow to simmer for 20 minutes
• 4
  In the meantime boil the pasta sheets for approximately 8 minutes and make the béchamel sauce
• 5
  For the sauce, soften the butter and add the flour
• 6
  Stir until it is fully combined and make sure that the mixture does not brown. Add the hot milk slowly and continue stirring
• 7
  Make sure there are no lumps and stir until the sauce is thickened. Add salt and pepper and ½ cup of parmesan to the béchamel sauce
• 8
  Now you can begin assembling the lasagna. In an ovenproof baking dish make the first layer a thin layer of the meat sauce, and then cover with a layer of pasta
• 9
  Onto the pasta add a layer of béchamel, then a layer of meat then a layer of pasta
• 10
  Keep on layering until you have run out of the meat sauce but make sure that the béchamel is your final layer
• 11
  Sprinkle ½ a cup of parmesan on top of the lasagna and bake in the oven for 30 minutes
• 12
  Serve with a plain green salad.