For the Bolognese Sauce:
2 tablespoons Napolina Olive Oil
1 onion, very finely diced
2 celery sticks, very finely diced
1 large carrot, very finely diced
500g good-quality minced beef
4 tablespoons Napolina Double Concentrate Tomato Purée
2 x 390g cartons Napolina Chopped Tomatoes
1 bay leaf
For the béchamel sauce:
250ml semi-skimmed milk
A pinch of nutmeg
25g plain flour
For the lasagne:
14 sheets Napolina Egg Lasagne
35g fresh Parmesan cheese
How to make Bolognese sauce:
Chop an onion, dice 2 celery sticks and a large carrot.
Add olive oil to a pan.
Add the onion, celery and carrot and fry for 5 minutes until soft and starting to colour.
Take 500g good quality mince. Add to the pan and cook for 5 minutes until the mince is brown.
Stir in Napolina Double Concentrate Tomato Purée.
Take 2 cartons of chopped tomatoes and add to the rest of the ingredients.
Add a bay leaf and simmer gently for 1½ - 2 hours.
Season with salt and pepper.
Remove from the hob and take the bay leaf out.
How to make white sauce for lasagne:
Pour milk into a large non-stick saucepan.
Add nutmeg and bring to the boil.
In a separate saucepan, melt butter and add flour.
Beat well and cook for 2 minutes.
Remove the milk from the heat and add a little to the flour mixture.
Combine well and continue to add the milk a little at a time, whisking continually.
Preheat the oven to 180°c / 160°c Fan / Gas Mark 4.
Cover the bottom of a lasagne dish with 1 layer of pasta sheets.
Then add a layer of bolognese sauce.
Follow this with a layer of the béchamel sauce.
Repeat the layering process twice until all the ingredients have been used.
Grate over fresh Parmesan cheese.
Bake for 30 minutes until golden brown.