Emo's Famous Lasagne

Another one of Fisherman's favourite dishes is my Lasagne dish.

Ingredients:
500g good quality beef mince
1 onion, finely chopped
300g mushrooms, chopped
4 garlic cloves
1 can of canned whole tomatoes
1 tablespoon tomato paste
1 tablespoon of oregano
1 chicken stock cube
1 bay leaf
4 cloves, whole
salt and pepper
Lasagne sheets (dry packet stuff)
300g Mozzarella (pizza) cheese, grated (you can use Tasty cheese but this is much richer)
100g Fresh parmesan cheese, finely grated

Method:

1. Cook onion and garlic until golden in a little oil or ghee. Add the minced meat and cook until just brown and broken up. Add the mushrooms.  Add the tomatoes, tomato paste, oregano, chicken stock cube, pepper, salt, bay leaf, cloves.  Mix well and after about five minutes.  Add enough water to just cover the mix.

2. Allow to boil and reduce heat and cover for 30 minutes.

3. After this time, take the lid off and turn off from the heat.  Take out the bay leaf and cloves.

4. Mix the two cheese together and obtain a lasagne dish.  Layer the dish as follows, thin cheese layer, meat layer (include juices), lasagne sheets and continue until you've done about three layers of all.  Make sure you spread out the ingredients so you end on a meat layer and have enough cheese to top it off.

5. Add the dish to a preheated oven to 180C and bake the lasagne for 20-30 minutes. It is ready when you poke a fork in it and it goes through with no resistance.

6.  Allow to cool in the oven or on the bench.

Serve with a salad and garlic bread.

Hint #1: You can freeze the lasagne at the end of Step 4 or even after its cooked.  Either way it freezes well.

Hint #2: You can make a bechamel sauce to top this dish, personally its not how we like it at home as it becomes rich but it definitely can add the wow to this dish.

Hint #3: To make a Bolognese sauce, leave the pot on the heat at Step 3 for ~10-15 minutes (no lid), this will allow the sauce to thicken, allow to cool slightly and serve on fresh pasta.