Course: Main
Servings: 4 people
Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients:

For the Tomato Sauce

• Onion - 1 large (diced)
• Garlic - 2 large cloves (finely chopped)
• Olive oil - 2 tbsp
• Shetland beef mince - 500 grams
• Sea salt - (to taste)
• Freshly ground black pepper - (to taste)
• Dried mixed herbs - 1 tbsp (or a handful of fresh, if available)
• Rosemary - 1 tbsp (chopped)
• Red wine - 125 ml
• Oxo cubes - 2 (or other beef bouillon)
• Tomato paste/puree - 1 142g tin
• Tin chopped tomatoes - 1

For the Cheese Sauce

• Shetland Dairies Double Cream - 2 284 ml
• Vegetable Bouillon Granules - 1 tsp
• White Wine - splash
• Cheddar Cheese - 200 grams (grated)

To Assemble

• Dried Lasagne Sheets -

Instructions:

1. Heat olive oil in a sauté pan over a medium high heat.
2. Gently sauté the onion until it softens, about five minutes.
3. Add beef mince and garlic and cook until browned, seasoning to taste with salt and pepper.
4. Add the remaining sauce ingredients, lower heat and simmer for 15 minutes, until it has reduced into a lovely sauce. Set aside.
5. To prepare the cheese sauce gently heat the double cream, white wine and vegetable bouillon until just before boiling point.
6. Remove from heat, add the grated cheese and stir until melted. Thin with a little milk if it is too thick.
7. To assemble, alternate layers of the tomato sauce with lasagne sheets in a casserole dish and top with the cheese sauce.
8. Bake for 30-40 minutes in a preheated 200 C oven.