Cheesy lasagna

500 g lean beef mince 1 onion, chopped 2 celery sticks, sliced 2 carrots, peeled and diced 200 g mushrooms, chopped 30 ml (2 T) flour 250 ml (1 c) beef stock 410 g (1 can) tomato purée 2 bay leaves 500 ml (2 c) low-fat milk 45 ml (3 T) cornflour 2 aubergines, thinly sliced 2 tomatoes, sliced 60 ml (¼ c) Cheddar cheese 30 ml (2 T) parmesan 1. Preheat the oven to 180 ⁰C. Put the mince in a frying pan over medium heat with the onion, celery and carrots. Brown for 10 minutes, breaking down the mince. 2. Stir in the mushrooms and cook for 5 minutes. Sprinkle the flour on the mixture and stir it through. Slowly stir in the stock and tomato purée, add the bay leaves and simmer for 20 minutes or until thick. 3. In a small bowl make a white sauce by mixing 45 ml (3 T) milk with the cornflour. In a pot over medium heat warm the rest of the milk and stir though the cornflour mixture until thick. 4. Layer the pan with aubergine slices then the mince mixture and repeat, finishing with the aubergines. Pour the white sauce over and top with sliced tomatoes. Mix the Cheddar cheese with the parmesan and sprinkle on top. Bake for 30 minutes or until golden on top.

#cheese #lasagna #pasta