Another late night upload. My Lasagne/a recipe deserves a do-over and a nicer image.

Recipe (serves 6-8)

For the Meat Sauce
500g Minced Beef
1 Large Onion, finely diced
3 Cloves of Garlic, minced
300g Mushrooms, sliced
1tbsp each of Oregano and Basil
500g Passata or one tin (400g) Chopped Tomato
400ml Beef Stock
Salt and Pepper to taste

For the "White Sauce" and topping
250g Ricotta Cheese
150g Grated Cheddar
1 Large Egg
Milk
Lasagne Sheets

1. Put a large pot on medium-high heat, and a large frying pan on medium heat. Oil both, enough to cover the surface of each, and add your Beef to the pot and your Onions to the pan. Season your Beef with some Salt and Pepper and fry both for about 10 minutes. Once the Onions start picking up some colour, add them to the Beef and continue cooking until most of the fat has rendered and the Beef is starting to brown.

2. Add the Garlic, Oregano and Basil and cook for another minute or two, enough for the Garlic and Herbs to become fragrant. Then stir in the Passata (or Chopped Tomatoes), followed by the Beef Stock, and bring the pot to a simmer for up to an hour.

3. While the pot simmers, oil your frying pan again and put it back on medium heat. Add the Mushrooms along with a heavy pinch of salt to help draw out the moisture. Cook the Mushrooms out for about fifteen minutes, or as long as it takes for most of the moisture to have cooked out and the Mushrooms start to crisp up around the edges, then add them to the pot. Once your meat sauce is thick enough and not too sloppy, it's ready.

4. To make a White Sauce, beat together the Ricotta, the Egg and a heavy splash of Milk until it has about the consistency of a Bechamel or heavy cream. Don't worry if your sauce is a little too thin from the Milk, that's what the Egg is for.

5. Start assembling your Lasagne however you please, using Lasagne Sheets to separate the Meat from the White Sauce, with a final layer of White Sauce and Cheese on top. I usually layer mine as follows, starting from the bottom.

Meat -> Pasta -> Meat -> Pasta -> White Sauce -> Pasta -> White Sauce -> Cheese

6. Bake at 180*C for 45-50 minutes, until the cheese has melted completely over top and has started to turn golden brown. Allow the Lasagne to sit and set for five to ten minutes before cutting and serving (a good time to bake some Garlic Bread in the oven).

Extra Note - When using Ricotta for the "White Sauce", it tends to dry up after the first round in the oven and doesn't do so well when reheated. If you know you're going to have leftovers, or if you're doing freezer-meals like I do, you'll probably want to use a Bechamel instead.