Ingredients
Cornish Sea Salt & Peppery seasoning blendSmoked Sea Salt Flakes
1 bag of soffritto mix or 1 onion,
2 celery sticks
2 carrots
750g pack beef/pork mince mix
2 garlic cloves crushed
1 sprig rosemary
2 x tins chopped tomatoes
150ml beef stock
50g butter
For the Sauce
50g plain flour
700ml milk
1 tsp Dijon mustard
2 bay leaves
1/2 teaspoon ground nutmeg
50g mature cheddar
Lasagne sheets
Ball of mozzarella
Method
Meat sauce
Add oil to a pan on a medium heat and cook the veg until soft, then tip in the crushed garlic cloves and sprig of rosemary. Add in the meat and allow to brown all over. Stir through the chopped tomatoes and the beef stock. Generously season with salt & peppery then leave to simmer for half an hour.
White sauce
Put the butter, plain flour, and milk to a pan, add in the bay leaves, mustard and nutmeg. Heat gently whilst whisking so it begins to thicken. Season with Cornish sea salt smoked flakes.
Preheat the oven to 200C/180 fan. For the lasagne, put a third of the meat sauce in the base of an ovenproof dish. Arrange lasagne sheets on top, then pour over some white sauce. Continue layering up until all the ingredients are used, finishing with a layer of white sauce on top. Sprinkle over the cheddar & mozzarella. Bake for 45 mins until golden.
