Lasagne

Method

• step 1

  Heat oven to 220C/fan 200C/gas 7. Heat 2 tbsp olive oil in a large, flat pan. Fry the onion, chilli, garlic, carrot, and oregano gently until soft but not coloured. Add the mince, season and brown for 5 minutes. Add the tomato purée and balsamic vinegar and cook for 3 minutes, then add the red wine and cook for a further 5 minutes. Add the olives, mushrooms and chopped tomatoes. Simmer for 15-20 minutes.

• step 2

  Meanwhile, mix the crème fraîche with the beaten eggs and 20g of the cheese. Season then set aside.

• step 3

  To make the topping, melt the butter in a small pan, add the flour and mix to form a thick paste. Gradually add the milk, stirring as you go until you have a smooth sauce. Add 20g of the cheese and set aside.

• step 4

  Spoon half of the cooked meat mixture into a 20cm × 20cm ovenproof dish.

• step 5

  Cover with 2 sheets of lasagne and pour over the egg and crème fraîche mix. Next add the remaining meat mix, followed by the last 2 sheets of lasagne. Then finish off with the topping, sprinkle with the remaining cheese, and season.

• step 6

  Cover with foil, and cook in the centre of the oven for 15 minutes. Remove foil and cook for a further 10 minutes. The top should be browned. If not, finish off under the grill. Serve with your choice of green leaves and dressing.