Phil Vickery's meat or veggie lasagne
Ingredients
- 300 g10½ oz fresh lasagne sheets
- 4 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, peeled and chopped
- 500 g17¾ oz lean minced beef or veggie meat substitute
- 1 tbsp flour
- 1 large glass red wine (optional)
- 1 can chopped tomatoes in juice
- 1 beef or vegetable stock cube
- Dash of water
- 2 tsp dried oregano
- 1 large bunch of fresh basil
- Salt
- Pepper
For the white sauce:
- 300 ml10½ fl oz milk
- 20 g¾ oz flour
- 20 g¾ oz butter, soft
- Pinch of nutmeg
- Salt
- Pepper
To garnish:
- 100 g3½ oz parmesan cheese, freshly grated
- Fresh basil, to garnish (optional)
Method: How to make Phil's meat or vegetarian lasagne
Heat the oil and sauté the onions for 15 minutes, then add the garlic cook for a further two minutes. Add the mince and cook until lightly coloured.
Add the flour to soak up the fat, then add the wine, tomatoes, stock cube, water, herbs and salt and pepper. Bring to the boil and simmer for 20-25 minutes, take care as it may burn slightly.
In the mean time, make the white sauce. Heat the milk and as it is warming, mix the butter and flour together well, then whisk into the simmering milk. It will thicken almost immediately. Add salt, pepper and nutmeg, remove from the heat and keep warm.
Heat the oven to 180°C/gas 4. Spoon a little meat sauce into a 2 litre baking dish, roughly 25cm x 25cm. Place over lasagne sheets and cover well. Add a layer of white sauce. Add a layer of pasta and then more sauce. Add a layer of pasta and finally a little sauce and top with the rest of the white sauce.
Sprinkle well with cheese and bake in the preheated oven for 35-45 minutes. Remove from the oven and allow to cool slightly before serving with a large green salad and garnish with fresh basil.
