|Spinach lasagna sheets||12 (Lasagna Verdi)|
|Freshly ground black pepper||To Taste|
|Oil||30 Milliliter (2 Tablespoons)|
|Onion||1 , peeled, finely chopped|
|Celery sticks||2 , scrubbed and finely chopped|
|Carrot||1 , peeled, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Minced beef||12 Ounce (350 Gram, Raw)|
|Canned peeled tomatoes||8 Ounce (1 Can / 226 Gram)|
|Tomato puree||30 Milliliter (2 Tablespoons)|
|Red wine||60 Milliliter (4 Tablespoons)|
|Oregano||5 Milliliter (1 Teaspoon)|
|For bechamel sauce|
|Milk||1 Pint (600 Milliliter)|
|Onion slices||4 (Raw)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Flour||1 1⁄2 Ounce (40 Gram)|
|Cheese||2 Ounce, grated (50 Gram)|
|Grated parmesan cheese||15 Milliliter (1 Tablespoon)|
Cook the lasagne in boiling salted water with 1 x 15 ml spoon (1 tablespoon) oil added, following the directions on the packet.
Drain on absorbent kitchen paper.
Fry the onion, celery, carrot and garlic in the remaining oil for 5 minutes.
Stir in the mince and cook for a further 5 minutes, stirring frequently.
Add the tomatoes, tomato puree, wine, seasonings, oregano and bay leaf, cover and simmer for about 40 minutes, stirring occasionally and adding a little more liquid if necessary.
Meanwhile, to make the Bechamel sauce, place the milk in a pan with the onion and bay leaf, bring slowly to the boil and leave to cool.
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Strain the infused milk and gradually add to the roux, stirring continuously until boiling.
Simmer for 2 minutes then taste and adjust the seasonings.
Use the lasagne to line a lightly greased ovenproof dish about 5 cm (2 in) deep.
Spread with a layer of meat sauce and then a layer of Bechamel sauce.
Continue to layer the lasagne and sauces until used up, finishing with a layer of Bechamel sauce.
Sprinkle with a mixture of Cheddar and Parmesan cheese and cook in a moderately hot oven for about 25 minutes until golden brown and bubbling.