Lasagna Bolognese

For the meaty sauce- Heat oil in a heavy pan and add in the garlic, carrot and onions, let brown. Now add the mincemeat and cook on a low flame for another 15-20 minutes to ensure even browning of the meat too. Keep stirring frequently.

Add the tomato sauce and stir, also add the bay leaves, nutmeg, salt and black pepper.

At this stage you can add water and either chose to pressure cook the sauce or cover and let it simmer till done(1 hour or so).

For the Bechamel sauce- Melt butter in a heavy pan, add in the flour and dry roast for a minute, stirring continuously. Add Milk a little at a time, till you get a thick sauce. Season and keep aside.

Make the pasta- Combine the Flour, eggs, salt together in a large bowl and knead into a soft, smooth dough with the addition of little water(if needed).

Let the dough rest for 15 minutes then roll out into thin sheets. Meanwhile bring a large pan of water to a boil, add a little salt and slide in the pasta sheets. Cook till al dente. Take out with a slotted spoon and keep aside.

Repeat with the remaining dough. Trim the edges of these sheets to make neat squares that fit into your baking dish.

To assemble- Preheat oven to 200 deg. C. Grease a large square baking dish.

Spread a ladleful of Bechamel sauce first so that the pasta does not stick, top with a layer of the cooked pasta sheets then drizzle some bolognese sauce, followed by the cheese. Repeat this layering till all the ingredients are used up.

Sprinkle a thick layer of cheese on the top and bake for 30 minutes, till crust is golden and bubbly.

Slice and serve.