This Lasagne is slow cooked using stewing beef and is well worth the extra effort. Full of flavour and always better the next day. Once cooked, great to individually freeze portions to use later, I have been tweaking this recipe for some years now and I don't think there is a better Lasagne recipe :-)
Bolognese Sauce: Trim any fat and cut the meat into very small dice and set aside
Heat the oil in a large heavy based saucepan. Add the garlic, onions and mushrooms then cook over a medium heat for 5 minutes until the onion is translucent. Add the beef and cook for 5 minutes, stirring until it has a nice colour
Add the tomatoes, tomato puree, Worcester sauce and red wine then season generously with salt and pepper at this point. If you need to add water to cover the meat do so at this point, the sauce should be fairly wet as it needs to thicken and reduce. Cover and cook for 1 1/2 hours until the meat is tender. Uncover and simmer for 25-30 minutes, until you have a rich sauce
Béchamel Sauce: Melt the butter in a pan over a medium heat. Stir in the flour and cook for 1 minute. Remove from the heat and gradually whisk in the milk. Return to the heat and bring to the boil. Reduce the heat slightly and simmer for 5 minutes, stirring until thickened. Stir in the Parmesan, season and set aside
To Assemble: Preheat the oven to 180 degrees C.
Spread a little of the béchamel sauce in the base of a deep, 2 1/4 litre ovenproof dish. Add 3 lasagne sheets in 1 layer, cutting them to fit your dish, if necessary. Add a third of the béchamel sauce, then top with half the meat. Scatter with torn basil and a little Parmesan. Make another layer of 3 lasagne sheets, then spread with a third of the béchamel, the rest of the meat and a little more basil and Parmesan. Add a final layer of 3 lasagne sheets and spread the rest of the béchamel on top.
Sprinkle with the Parmesan. Cover with foil and bake for 40 minutes, then uncover and bake for 8-10 minutes until deep golden