Charlie's Lasagne

• 1kg mince (or mince your own from steak)
• 3 onions, chopped
• 2 cloves garlic
• olive oil
• 4 sticks celery, chopped
• 3 peppers (red and green), chopped
• 200g mushrooms, chopped
• 1 Knorr beef stock gel packet (or 3 oxo cubes)
• 3 jars tomato sauce (I like Dress Italian slow cooked)
• 250ml red wine
• Salt and pepper
• Chopped basil and cutting celery
• Dried lasagne sheets or fresh made lasagne
• Jar of lasagne white sauce (I know, I cheat)

Fry the onions and garlic in a deep frying pan until soft, add the mince and cook until brown.

Add the peppers, celery and mushrooms and cook off.

Melt down the beef stock and then add the tomato sauces and wine and simmer for 10 minutes, finishing off with salt and pepper, basil and cutting celery.

If making own lasagne, roll pasta through machine to make sheets and then boil in water for 2 minutes to make them more workable. Take sheet out of boiling water and place in cold water until needed.

Once ready to make up lasagne, get a deep casserole dish, take out a lasagne sheet and allow the water to drain off and then lay in bottom of dish, cut to fit and place a sheet alongside until the whole of the bottom of the dish is covered. Then cover in the meat mixture, smooth out and drizzle about 1/4 of jar of white sauce over meat. Lay lasagne sheets across the meat layer again cutting to fit and making sure all meat is covered. Cover again in meat mixture and drizzle 1/4 sauce again. Carry on with this layering until the last layer of pasta is 1cm from top of dish. Then cover lasagne layer with rest of sauce, chop up mozzeralla and sprinkle on top. Cook in oven at 200 degrees for 30 minutes.

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