Beef Lasagne with Mozzarella

Preheat the oven to 200^oC, gas mark 6.

Fry the onion and beef in a large saucepan until browned.  Stir in the tomato puree and wine and cook until reduced by half.

Add the stock, mushrooms and chopped tomatoes. Simmer, covered for 10 minutes, remove the lid and simmer for a further 15 minutes, season.

Meanwhile, melt the butter in a small saucepan and stir in the flour, cook for 1 minute, then off the heat, blend in the milk.  Bring to the boil, stirring until thickened, season.

Place a couple of spoonful’s of the mince in a 2 litre dish and add 2 sheets of lasagne, top with half the mince and repeat, finishing with a layer of lasagne.  Pour over the white sauce and top with the cheese slices. Sprinkle with a little oregano and bake for 35-40 minutes until golden.