Jean Williams Lasagne With Peppers

Main Pasta

Ingredients

  • 1 large onion chopped
  • 2 green peppers
  • 900gs minced beed
  • 2 table spoons sherry (or 1 tablespoon sweet pickle?)
  • 1 large tin heinz tomato soup or campbells condendese tomato soup
  • 1.5 pints cheese sauce
  • Lasagne
  • 75g mature Cheddar, grated
  • 45g parmesan (Parmigiano Reggiano), finely grated
  • 850ml milk
  • 60g plain flour
  • 60g butter
  • pinch of cayenne pepper
  • a little freshly grated nutmeg
  • salt and freshly milled black pepper

Instructions

  1. Make the meat sauce on hob
  2. Make the cheese sauce by placing the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 10 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg.
  3. Put in dish alternating layers of meat, pasta and cheese sause
  4. End with cheesea sauce and grate on black pepper and parmesan cheese
  5. Cook for 1 hour at 150c