The ultimate homemade lasagne, made with low fat mince, vegetables , pasta and creamy béchamel. Delicious.

  • Preheat the oven to 180C/350F/Gas 4
  • For the ragu
  • heat the olive oil in a frying pan over a low heat and fry the celery and onion until softened and golden 
  • Add the garlic and rosemary and fry for two more minutes
  • Add the mince and cook until the liquid from the meat has been absorbed
  • Add the tomatoes 
  • Leave the mixture uncovered to cook until meat and vegetable is cooked
  • Season with salt and freshly ground black pepper to taste.
  • Béchamel sauce (roux)
  • Gently melt butter in a saucepan
  • As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste 
  • Now begin adding the milk a little at a time and stir again vigorously. 
  • Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next
  • When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce
  • Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly ground nutmeg.
  • For the lasagne
  • Spoon a half of the bechamel sauce into the bottom of a lasagne dish in a layer
  • Place some of the pasta sheets over the top. 
  • Follow with a layer of ragu. 
  • Repeat this twice and finish with layer of pasta
  • Spoon remaining of bechamel sauce and place in the oven
  • cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.

I use rectangular baking dish 30 x 20 cm and each later has 3 lasagne sheets