Beef and Celeriac Lasagne

LASAGNE INGREDIENTS:

For the Filling:

800g Lean Minced Beef

4 Rashers Smoked Bacon Diced

1 Large Celeriac Very Finely Sliced into ‘Pasta Sheets’, (for best results use a food processor with slicing blade or a Mandoline – see Shop my Home).

2 Large Red Onions Diced

4 Cloves Garlic Finely Diced

4 Medium Carrots Diced

1 Medium Leek Sliced

2 x 400g Tins Chopped Tomatoes

300g Frozen Peas

1 Generous Glass Red Wine

1 Beef Stock Cube

1 TablespoonWorcestershire Sauce

1 Tablespoon Dried Mixed Herbs

Handful Fresh Chopped Basil (optional)

Black Pepper

Olive Oil

For the Sauce:

475ml Semi Skimmed Milk

2 Medium Eggs

1 Heaped Teaspoon English Mustard Powder

250g Tub of Ricotta

85g Grated Mature Cheddar Cheese

250g Mozzarella

4 Medium Vine Tomatoes

Salt and Black Pepper

Handful Fresh Chopped Basil (optional)

METHOD:

First make the Filling:

1. Add about a tablespoon of olive oil to a deep sided pan and gently heat over a medium heat.
2. Add the onion, leek, bacon and garlic and soften.
3. Add the mince and allow it to brown evenly.
4. Add the tinned tomatoes and wine and stir well.
5. Add the Worcestershire Sauce, crumble in the stock cube, add the dried herbs and stir well.
6. Add the diced carrots and peas and mix evenly.
7. Add the fresh basil and ground black pepper and stir
8. Allow to simmer and reduce while you make the sauce.

To Make the Sauce:

1. Put the milk, eggs, salt & pepper and mustard powder in a jug and mix together well.
2. Put the ricotta in a separate bowl and slowly blend with the milk and egg mixture by adding a little at a time until both are completely blended together in a smooth mix.

Building your Lasagne:

1. Add half the mince to a medium roasting dish and spread evenly.
2. Add a layer of sliced celeriac ‘pasta sheets’ using about a third of the slices – on this first layer use the less even slices and end pieces as these will be hidden within the lasagne.
3. Pour half the cheese sauce mix over the celeriac, and sprinkle half the grated cheddar evenly all over the top.
4. Add a second layer of celeriac ‘pasta sheets’, again using about a third of the quantity.
5. Add the other half of the mince and spread evenly
6. Top with the last third of the celeriac ‘pasta sheets’, the remaining cheese sauce and grated cheddar.
7. Slice the mozzarella balls long ways into 4 slices and arrange evenly on top of the lasagne.
8. Finally slice the tomatoes in half and place evenly on top of the lasagne as decoration.
9. Cook at 180 degrees Fan for 45 minutes until bubbling, and evenly browned all over.
10. Serve immediately with a sprinkle of freshly chopped basil.