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THREE CHEESE LASAGNE

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Serves: 6

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An interesting spin on the traditional Italian classic, using up what I had left in the fridge one afternoon and found it to be a winner with guests! It can be made for vegetarians too, just omit the beef and bacon!

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Ingredients

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for the meat sauce

  • 0.68 kilograms minced beef (extra lean)
  • 1 packet bacon lardons
  • 1 red onion (finely diced)
  • 4 cloves garlic
  • 1 tin tomatoes
  • 1 bunch fresh basil (chopped, a small bunch)
  • 1 teaspoon oregano (fresh or dried)
  • 3 large red pepper (sliced thinly)
  • mushrooms (mixed, in a jar)
  • 2 teaspoons olive oil

for the white sauce

  • white sauce (a jar)
  • 250 grams Stilton cheese
  • 100 grams Brie cheese
  • 0.24 litres milk
  • salt
  • pepper

for the topping

  • 2 large tomatoes (sliced)
  • 200 grams extra mature Cheddar (grated)
  • lasagne sheets

Method

  1. Fry together the onions, bacon, 2 cloves of the garlic on a medium heat for 5 minutes until translucent.
  2. Add the beef, and fry until brown (about 7 minutes)
  3. To this, add the tin of tomatoes, Basil and Oregano and stir until combined.
  4. Leave to simmer for 15 minutes on a low to medium heat.
  5. Into a saucepan, pour the white sauce and the milk and bring up to a low heat. Stirring all the time, add the stilton and the brie until melted. Take off the heat
  6. To assemble the dish, start off as you would with a traditional lasagne, with the meat sauce, but before you add the pasta, add a layer of the sliced red peppers,sliced garlic cloves and the mixed mushrooms. Repeat process until all the ingredients are used.
  7. Top with the grated Mature Cheddar and sliced tomatoes, and place in a pre-heated oven 200 degrees, for 45 minutes until the top is bubbling and golden.
  8. Leave to rest for ten minutes before slicing and serving for the perfect portion!

 

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