Davidstow Lasagne

Ingredients

•    150g Davidstow Cheddar 36 month, grated

•    500g beef mince

•    2 tbsp olive oil

•    250g Chopped Tomato

•    2 cloves of garlic, finely diced

•    1 onion, finely diced

•    1 tsp oregano or herbes de Provence

•    1 tsp paprika

•    50 ml Red Wine

•    1 tbsp balsamic Vinegar

•    1 tbsp Worcs Sauce

•    200ml Chicken Stock

•    300g lasagne sheets

•    500g white sauce

•    500ml Milk

•    50g butter

•    50g Flour

•    Pinch of Nutmeg

Recipe

1.         Make your white sauce by melting the butter in a saucepan, adding flour and stirring into a paste. Cook for 2 minutes then add in the milk gradually. Season and add nutmeg and half the grated cheese.

2.        In another pan brown the beef mince in oil with garlic, onion, paprika and oregano. After 5-10 minutes deglaze the pan with red wine and add in the tomatoes, stock, vinegar and Worcestershire sauce. Cook for 30 minutes.

3.         Preheat your oven to 180˚C and start building your lasagne in an ovenproof dish. Spoon one third of the meat sauce into the base then cover with pasta sheets. Cover with one third of the white sauce followed by another layer of pasta. Repeat until you have a multi-layered stack of delicious lasagne. On the top layer finish with white sauce and the remaining grated Davidstow cheddar.

4.        Bake in the oven for 30-45 minutes until the top is bubbling and lightly browned.