Irish Lasagne Recipe

 Irish Lasagne Beef 

Ingredients:

Olive oil : 2 tbsp  oil

Onion: 1 large (chopped)

Carrot : 1 large (diced)

Mushrooms : 100g

Garlic cloves: 2 (chopped)

Fresh Thyme: 1 tsp chopped

Minced meat (beef) : 500g

Tomato : 2tbsp purée 

(2 tomatoes chopped)

Butter : 50g

Flour: 50g

Milk: 800ml

Cheddar Cheese: 100g (grated)

Lasagne sheets : 12-14

Salt & black pepper: grated

Method:

Bolognese sauce

Heat a large saucepan. Add the oil with the onion, carrot, mushrooms, garlic and thyme. Cook for 10 minutes until the vegetables have softened and taken on a little colour. 
Add the minced beef and mix, then sauté until browned.
Stir in the tomato purée and cook for another 5 minutes, keep stirring.

Pour in the tomatoes and season to taste. Boil, then reduce the heat to the lower and simmer for 2 hours until the beef is tender and the sauce has slightly reduced.

 Cheese Sauce

Melt the butter in a saucepan. Stir in the flour and cook for 2 minutes .
Remove from the heat and pour in the milk, whisking until smooth. Bring the sauce to the boil, whisking constantly, then reduce the heat and simmer gently for 5 minutes until smooth and thickened, stirring occasionally. Remove from the heat and stir in most of the Cheddar cheese until melted.

Preheat the oven to 180°C.
Line ovenproof dishes with a layer of lasagne sheets. Add half of the bolognese and spread it into an even layer. Spread over half of the cheese sauce. Cover with another layer of the remaining lasagne sheets. Use the rest of the bolognese to make another layer and then pour over the remaining cheese sauce.

Scatter the rest of the Cheddar on top and bake for 1 hour or until the lasagnes are lightly golden.
Serve it hot.