Bev’s Beefy Lasagne :
The Mince:
250g Bacon chopped
2 onions peeled and chopped
2 garlic cloves peeled and chopped
1 red and yellow bell pepper seeded and chopped
1 kg of beef mince
1 Kg of pork mince
2 carrots grated
2 tins of chopped tomatoes
1 cup of red or white wine (a glass of something you like to drink)
1 cup beef stock
1 sprig of rosemary
2 tbsp organum
Dry fry the bacon until golden brown – remove from the heat and in the fat fry the garlic and onions until softened. Add the peppers and fry for 5 minutes. Remove and set aside. Heat oil and brown the mince. When all extra liquid has cooked out add the bacon, onion and peppers. Add the remaining ingredients and leave to simmer on a low heat for 2 hours. Season with salt and pepper to taste.
The Bechamel:
1 onion chopped
4 cloves
2 bay leaves
1 L of milk
80g butter
1/3 cup flour
Pinch of nutmeg
Stud the onion with the cloves and place the milk, onion and bay leaves in the pot and bring to the boil. Switch the heat off and let the milk sit for 15 minutes. Fish out the onions and bay leaves and add the nutmeg. In a separate pot add the butter and flour and cook for 3-5 minutes stirring the whole time to prevent burning and add the milk slowly while whisking to keep smooth. Simmer for 5 minutes and season with salt and pepper.
The sheets:
12-16 lasagne sheets
Fill a bowl with boiling water and dip the sheets in for a few seconds to soften them.

The assembly:
2 cups of grated cheese (of your choice – cheddar and parmesan are a nice combo)
Preheat the oven to 180 and layer ingredients in a deep dish: a layer of bechamel, 3-4 lasagne sheets, a layer of mince and repeat this at least 3 times. End on a layer of bechamel. Sprinkle with cheese and bake for 40 minutes.