Beef and Cherry Tomato Lasagne

BEEF SAUCE: Place the oil and butter in a large dutch oven over a low heat. Add the veges and oregano and fry, stirring, for 10 minutes or until softened. Push the veges to the side and fry the bacon until just beginning to colour. Add the mince and break apart with a wooden spoon. Fry, stirring, until cooked through, . Add the tomato paste, garlic and thyme and fry for 2–3 minutes. Add the remaining ingredients and bring to a simmer. Reduce the heat to low and cook for 45 minutes, stirring occasionally. Season to taste with salt and pepper.

CHEESE SAUCE: Set aside half of the mozzarella (½ cup) and one-third of the parmesan (¼ cup) for assembling.

In a large saucepan, melt the butter over a low-medium heat. Add the flour and, with a wooden spoon, stir to incorporate. Cook for 2–3 minutes then add one-third of the milk. Stir until a paste forms then add another third. Stir again, then add the rest of the milk whisk together. Cook for 5–7 minutes, whisking often, until thickened. Remove from the heat and stir in the cheeses. Season with a little salt and a generous amount of pepper.

TO ASSEMBLE: Preheat the oven to 180°C fan bake.

Bring a large pot of salted water to the boil. Add the pasta and cook until just al dente. Drain the pasta and mix through the meat sauce. Transfer to a larger dish if necessary. Pour over the cheese sauce. Sprinkle over the reserved cheeses and bake for 30 minutes, or until golden and bubbling.

TO SERVE: Top with fresh basil and serve with a green salad.

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