This is very much my take on a lasagna, goes down much better with the kids as the pasta sits on the fork so much easier & I find it has much less assembly work
Pasta
I use 1 500g bag of pasta shells & cook until al'dente in boiling salted water. Then drain & to stop the cooking run under cold water in a colander.
Meanwhile (love using this word)
Brown a 500g pack of lean minced beef in a little olive oil.
Once this is browned remove from the pan (keeping the juices in the pan) then add a little more olive oil and add 1 diced onion, 1 stick of celery and 1 very fine diced red pepper (deseeded). Fry for 6 minutes until softened then add 2 tbsp tomato puree & 2 jars of passata, 1 tsp of fried oregano, parsley & thyme. simmer for 20 minutes.
In another pan put 3 tbsp butter & 3 tbsp flour and mix together for 4 minutes, to this add 300ml milk, constantly serving (if you get any lumps then use a whisk), add a little salt and pepper to taste & 1tsp of mustard powder.
Once this has thickened (about 10 minutes later) add equal quantities of the following cheeses, I use 75g of each Sharp Cheddar, Gouda, Parmesan & Blue Stilton. Stir these in until melted.
Pour into a large oven proof dish, then top with the cheese sauce.
Bake in the oven for 25 minutes & serve with salad and crusty bread
- Follow RecipesDream
- Follow @us
