Best Beef Lasagne with Caesar salad

Using fresh ingredients, this recipe incorporates a variety of different food groups, making it a tasty and nutritious meal. It freezes well and is great for using up any leftover vegetables.

Ingredients

1 Tbsp	Olive oil
500 g	Beef mince (Main)
1 splash	Red wine
1 splash	Worcestershire sauce
1 pinch	Salt & freshly ground pepper, To taste
1 medium	Carrot, finely grated
1 stalk	Celery, finely chopped
1 medium	Onion, finely copped
1 clove	Garlic, crushed
1 leaf	Silverbeet, finely chopped
1 tin	Chopped tomatoes, 400g tin
1 cup	Beef stock
50 g	Butter, melted
½ cup	Flour
3 cups	Milk
¾ cup	Mozzarella cheese, grated
8 pieces	Lasagne sheets (Main)
4	Cos lettuce leaves, washed
2	Eggs, Hard boiled
1 rasher	Rindless bacon, Fried and cut into strips
1 handful	Croutons

Directions

1. Heat Frying pan or wok. Add oil, then fry mince - stirring until browned. Add red wine, Worcestershire sauce, salt & pepper to taste.
2. Add carrot, celery, onion, garlic and silver beet. Stir together until well cooked. Add tin of tomatoes & Beef stock. Stir together & set aside.
3. Prepare white sauce. Melt Butter, add flour & stir together over low heat. Whisk milk in slowly to avoid lumps. Return to heat, stir continuously until thick & bubbling. Stir in 1/2 of the grated mozzarella cheese.
4. Pre heat oven to 180 C. Line a 22x22cm Oven proof dish(or similar size) with 2 sheets lasagne (may have to cut to fit). Spoon over 1/2 of the mince mixture & cover with 2 more sheets lasagne. Pour over 1/2 the white sauce, another 2 sheets lasagne, then cover with rest of mince mixture. Place final 2 sheets of lasagne on top & pour over remaining white sauce. Sprinkle remaining grated mozzarella cheese on top.
5. Bake in hot oven for 20-30 minutes until the top is golden & bubbling.
6. Serve hot with Caesar Salad; lettuce leaves, hard boiled egg, cooked bacon & croutons. ENJOY!