The Best Lasagne with Mature Cheddar & Gruyere Cheese Sauce
The ultimate homemade lasagne!
Serves 6Prep time: 45 minutesCooking time: 50-60 minutes
IngredientsFor the tomato sauce2 tbsp olive oil1 x 400g can chopped tomatoes1 garlic clove, peeled & crushedPinch of caster sugar1 sprig fresh thyme, leaves only, chopped1 bay leafSea salt & freshly ground pepper
For the meat sauce2 tbsp olive oil4 shallots, peeled & finely chopped1 carrot, peeled & finely chopped1 celery stalk, finely chopped500g lean minced beef1 sprig fresh thyme, stalks removed2 bay leaves5 basil leaves, torn375ml red wine, Chianti or merlotPinch of caster sugar2 tsp tomato puree
For the cheese sauce:600ml milk1 bay leaf6 black peppercornsSlice of onion60g butter60g plain flour2 tsp Dijon Mustard100g mature cheddar cheese, grated100g Gruyere cheese, gratedSalt & pepper
12 pre-cooked lasagne sheets100g Parmesan Cheese
1. To make the tomato sauce, heat the oil in a pan and add the tomatoes and garlic for 3-4 minutes. Now add the sugar, thyme, bay leaf and seasoning. Cook over a gentle heat for 10 minutes, or until the tomatoes have reduced.
2. For the meat sauce, heat the oil in a frying pan and sauté the shallots, carrots and celery for 5 minutes until softened but not coloured. Add the mince and cook for 5-8 minutes until the meat is browned. Add the thyme, bay leaves, basil and red wine. Reduce slowly over a gentle heat until thick. Season to taste, and add the sugar to taste, now stir in the tomato puree and take out the bay leaves.
3. To make the cheese sauce, pour the milk into a saucepan and add the bay leaf peppercorns and onion. Heat gently to just below boiling point, then remove from the heat, cover and allow to infuse for 10 minutes. Strain the milk into a jug. In a separate pan melt the butter and sprinkle in the flour and cook over a low heat, stirring constantly for 1...