Traditional Lasagne

How to make Bolognese sauce:

Chop an onion, dice 2 celery sticks and a large carrot.

Add olive oil to a pan. Add the onion, celery and carrot and fry for 5 minutes until soft and starting to colour.

Take 500g good quality mince. Add to the pan and cook for 5 minutes until the mince is brown.

Stir in Napolina Double Concentrate Tomato Purée. Take 2 cans of chopped tomatoes and add to the rest of the ingredients.

Add a bay leaf and simmer gently for 1½ – 2 hours. Season with salt and pepper. Remove from the hob and take the bay leaf out.

How to make white sauce for lasagne:

Pour milk into a large non-stick saucepan.

Add nutmeg and bring to the boil. In a separate saucepan, melt butter and add flour. Beat well and cook for 2 minutes.

Remove the milk from the heat and add a little to the flour mixture. Combine well and continue to add the milk a little at a time, whisking continually.

Preheat the oven to 180°c / 160°c Fan / Gas Mark 4.

Cover the bottom of a lasagne dish with 1 layer of pasta sheets.

Then add a layer of bolognese sauce. Follow this with a layer of the béchamel sauce.

Repeat the layering process twice until all the ingredients have been used.

Grate over fresh Parmesan cheese. Bake for 30 minutes until golden brown.