The meaty sauce:
Season the beef mince generously with meat spice and set aside for frying.
Grate the carrots (or finely chop in a blender) and set aside.
Roughly chop the herbs and set aside.
Peel and finely chop the onions and garlic.
In a medium sized pot, gently fry the onions and garlic in the olive oil for 5 minutes.
Then start adding small amounts of the beef mince and continue frying together with the onions and garlic while stirring frequently (if you add all the beef in one go it tends to lump together rather than create crumbly fried mince which is what you’re looking for).
Once all the beef is cooked, add the chopped herbs and Worcestershire sauce as well as the grated carrots, the lentils (strained), chopped tomatoes and tomato puree.
Then mix the sugar with the vinegar and mustard and add to the pot.
Put the lid on the pot and simmer on a low heat for 15 minutes.
Remove from heat and using a hand held blender, blitz the meaty sauce a few times to give it a smooth texture (and ensure the vegetables are well hidden).
The cheesy sauce:
Melt the butter on medium heat in a medium sized pot. Once the butter is melted, add the flour and using a whisk stir briskly until the butter has absorbed all the flour and what you’re left with is a crumbly mixture.
Keep stirring while slowly adding small amounts of the milk, a few dashes at a time.
Slowly repeat this process stirring quickly and constantly until all the milk is added. You should now have a thick sauce to which you add 200 grams of the grated cheese a handful at a time.
Continue stirring until all the cheese has melted into the sauce.
Season with salt if necessary.
Once the two sauces are ready, using a large oven dish that’s about 8-10 cm deep, build up layers of the two sauces and lasagne.
Start with a thin layer of the meaty sauce at the bottom, covered by the cheesy sauce and then a layer of lasagne.
Repeat about 6-7 times to fill up the dish.
Sprinkle the remaining cheese over the top.
Reprinted with permission of Chef Dom
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