SMOKY BECHAMEL SAUCE

75g unsalted buœer

/ cup plain flour

2 cups milk

1 cup grated smoked cheddar /™ cup grated parmesan

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Grease a 12 cup-capacity rectangular baking dish.

STEP 2 In a large heavy-based frying pan, heat olive oil on medium heat. Cook onion and garlic for 2-3 minutes, until tender. Stir in carrot and celery and cook for 2-3 minutes, until soŽened. On high heat, add mince and cook for 4-5 minutes, until browned. Mix in tomato paste.

STEP 3 Stir in canned tomato, wine and sugar. Bring to boil, then reduce heat to low. Simmer, uncovered, for 25-30 minutes, until thickened. Season.

STEP 4 Meanwhile, for bechamel, in a small saucepan, melt buer on high. Add flour, stirring, for 1 minute. Remove from heat. Gradually stir in milk until mixture is smooth (you may need to whisk it a lile). Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Reserve ž/Ÿ cup smoked cheese. Stir in remaining with parmesan. Season.

STEP 5 Brush pasta with cold water. Spread base of dish with 2 tablespoons mince mixture. Arrange one third of sheets over, trimming to fit. Spoon over half remaining mince and one third of bechamel. Repeat, finishing with pasta.

STEP 6 Spread remaining bechamel over pasta. Sprinkle with mozzarella and reserved smoked cheddar.

STEP 7 Bake for 30-35 minutes, until bubbling and golden. Stand lasagne for 5 minutes before cuing into pieces. Garnish with basil. Serve.