Easy Lasagne

This is a really easy recipe to make and never fails, even with a bit of adaptation here and there..

1. 1

   Firstly fry off the pacentta then add the onions and fry until soft. Add the mince and fry together until the mince is brown. Add the garlic, worcester sauce and freshly ground black pepper. Fry for a couple of minutes then add the chopped mushrooms and the tin of chopped tomatoes. Stir well and add the tomato puree. Bring to the boil then turn off the heat and put aside until required. If the mxture seems a little runny at this point, I would usually thicken with beef gravy graules but only if it needs it.
   Make the white sauce by adding the milk and butter/marg to the pan, start to heat on high and add the sifted flour, whisk gently until the mixture starts to boil and thicken. Remove from heat and season with salt and pepper. You do not want the sauce too thick it should coat the back of a spoon quite thickly.
   This dish can then be assembled as follows and put aside to cook later.
   Use a good size oven proof dish. Place a layer of the meat mixture at the bottom of the dish and cover with sheets of lasagne, these can be broken to ensure that all of the meat is covered. Place another layer of meat on top and drizzle over some of the white sauce, then cover with sheets of lasagne. Continue this until all of the meat mixture has been used (probably 3/4 layers depending on how thick you have put the meat on), and on the top of the lasagne use the remainder of the white sauce and top with grated parmesan cheese.
   This can then be baked in a preheated oven Gas 5 for 40 mins until golden on top. Serve with Garlic Bread and a nice Green Salad.