|Lean beef||1 Pound|
|Dried marjoram/Sage||1 Teaspoon|
|Concentrated tomato paste||1 Tablespoon|
|Beef stock||1⁄2 Cup (8 tbs)|
|Dried lasagna noodles||10 Ounce|
|Cheddar cheese cubes||4 1⁄2 Inch|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Ground nutmeg||1 Pinch|
|Light cream||4 Tablespoon|
Cut the meat into small pieces.
Chop finely with the onion, marjoram or sage .
Put into a pan and fry gently until the fat runs.
Drain off the surplus fat.
Stir in the tomato paste and stock, cover and simmer for 1 hour, stirring occasionally and seasoning to taste.
Cook the lasagne noodles in boiling salted water for 10 minutes and drain well.
Grate the Cheddar cheese .
Mix the butter, flour and milk for 5 minutes .
Pour into a saucepan and bring to a boil.
Reduce the heat and cook for 2 minutes, stirring well.
Cool for 5 minutes.
Put into the processor bowl and add the egg yolk, nutmeg, cream, salt and pepper.
Mix for 5 seconds.
Add half the cheese and mix for 5 seconds.
Put half the meat mixture into a greased ovenproof dish.
Cover with half the noodles and then half the cheese sauce.
Put | in the remaining meat and noodles.
Cover with the remaining cheese sauce and sprinkle with the remaining grated cheese.
Bake at 350Â°F for 35 minutes until golden-brown.
Serve hot with a salad.