This Lasagne is made with a combination of pork and beef, the flavours of which are wonderfully enhanced to add a bit of kick!
1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
50g (2oz) closed-cup mushrooms, chopped
500g (1lb) extra lean minced beef
500g (1lb) pork sausage meat
1 tablespoon Worcestershire Sauce
2 x 397g cans of chopped tomatoes
1-2 fresh green chillies (not too hot) de-seeded and chopped
1-2 teaspoons dried rosemary
1-2 teaspoons dried oregano
1 tablespoon chopped fresh basil
2 bay leaves
1 tablespoon tomato puree
1 tablespoon cornflour, slaked in a a little water, if necessary
12 sheets of Marshalls Lasagne
300-400g (12 - 14oz) mozzarella cheese, sliced
grated parmesan (optional)
salt and pepper
Heat the oil in a large saucepan and fry the onion, carrot and mushrooms for a few minutes until softened.
Add the mince and sausage meat and break up with a fork. Fry until browned.
When the meat has browned, add the Worcestershire sauce, tomatoes , chillies and herbs, cover the pan and simmer for at least 1 hour over a very low heat. Meanwhile, preheat the oven to 200°C/400°F/Gas Mark 6.
Uncover and add the tomato puree. Check the seasoning and consistency; if the sauce is too thin, add the cornflour and stir in thoroughly until thickened, if too thick, add water.
In an ovenproof dish, put a layer of sauce, followed by a layer of lasagne sheets, more sauce, then a layer of mozzarella, then repeat these layers once more, ending with mozzarella.
Top with parmesan if desired and then bake for 20-25 minutes.
Leave for 5 minutes and then serve.