Lasagne

Meat sauce:

To assemble:

Meat sauce:
Heat the butter and olive oil and fry the bacon, onions, celery, carrots and garlic until golden and soft.

Add the mince and break up while frying. Add the tomatoes, tomato paste, cinnamon, red wine, basil, oregano and seasoning.

Simmer over low heat for about 20 minutes or until soft and most of the liquid has evaporated.

To assemble:
Use a 25 cm x 20 cm x 6 cm deep ovenproof dish. If using eggplant slices, brush the eggplant slices with olive oil and fry in a hot pan on both sides until golden and just soft.

Layer the meat sauce, lasagne sheets or eggplant slices and the cheese sauce. Repeat layers ending with the cheese sauce.

Bake in a preheated oven at 180°C for 30 – 35 minutes or until golden and bubbling. Serve with salad.

HINTS & TIPS:

• When frying mince, use a whisk instead of a wooden spoon to easily break up the mince.
• Always use the best quality red wine when cooking – remember the golden rule: If you won’t drink it, don’t cook with it!