Lasagna

Method

1. Preheat oven 180C
2. Gently warm the base mince in a medium pot or in the microwave
3. To make the cheese sauce gently warm the milk in a medium pot with the bay leaf and cloves. Dissolve the chicken bouillon in 750ml boiling water, add to the milk and turn off the heat. Melt the butter in a large pot over medium-low heat, sprinkle in the flour and stir until it has absorbed the butter and become a roux. Allow the roux to ‘cook out’ for a minute while you fold it around the pot with a large wooden spoon. Start with one large ladle of warm milk at a time, pouring it over the roux whilst stirring rigorously with the wooden spoon until the milk is fully absorbed
4. Repeat this process 3 more times and then gradually add 2 ladles of milk at a time making sure it is fully incorporated before adding more. Use a wooden spoon rigorously throughout this process and a whisk right at the end to ensure it is smooth. Allow the sauce to simmer gently for 3-5 mins once all the milk is added this enables it to fully thicken, stir gently. If you find you have lumps once all the milk is added it is because you haven’t stirred and absorbed in the milk properly between ladles, and the temperature was too high and cooked the flour in the roux. To remove the lumps pour the sauce through a sieve into a clean pot before you add the cheese
5. Stir in the cheese off the heat and adjust the seasoning. Cover with a sheet of baking paper to prevent it from forming a skin on top and set aside until you are ready to assemble the lasagna
6. To assemble the lasagna, grease a large deep sided rectangular oven proof dish with butter. Spread 2-3 spoonsful of warmed mince over the bottom of the dish and then create the base layer of lasagna sheets
7. Spread a thin-medium layer of mince evenly over the lasagna sheets, roughly 2cm high – you want lots of layers so try not to heap the mince up too thick because it becomes very messy to serve. Top with a few basil leaves and spread 4-5 large spoonful of cheese sauce evenly over the mince. Repeat this process until you're about an inch from the top. The final layer should be lasagna sheets covered in cheese sauce [no mince] so make sure you reserve enough to cover the top generously
8. Sprinkle with grated parmesan and cook in the oven until the sides are bubbling and the top is golden. Check the temperature with a knife by inserting it into the middle to make sure it is piping hot before taking out completely
9. Allow the lasagne to ‘settle’ for 10 mins before serving – this way it presents better
10. Lovely served with a fresh garden salad or steamed vegetables and crusty warm freshly buttered bread