Best Lasagne!

I've been making lasagne for so many years and I never use a recipe. I like to be able to mix it up with the vege you have on hand or no vege at all depending on who you are cooking for. Sometimes it's nice to use fresh herbs, ricotta or cream cheese in the cheese sauce but this one seems to have hit a high note at my house so give it a go and let me know what you think! I reckon the secret is in the meat sauce...

Serves 6

Ingredients
1/2 cup red wine
1 tsp Worcestershire sauce
1 tbsp sugar
1 tsp dried oregano
1 tsp dried tarragon
250-300g of lasagne sheets
2 cloves garlic, crushed
800g prime beef mince
1 large onion, chopped
1 large fresh tomato thinly sliced
2 green peppers, pith & seeds removed then thinly sliced
8-10 mushrooms, thinly sliced
2 tbsp tomato paste
1 can tomatoes
200mls fresh cream
1-2 cups grated cheese for sauce (I used a mix of Tasty & Edam)
1 cup grated cheese for topping (parmesan works well as it goes nice and crispy)

Preheat oven to 180 degrees
Sauté onions and garlic in a pan for 2 minutes before adding the mince and red wine. Use a wooden spoon to break down the mince as it browns and simmers in the wine for 5 minutes. Add dried herbs, tomato paste, can of tomatoes, Worcestershire sauce, sugar & season to taste. I like to simmer it for 15-20 mins then resting before layering into lasagne
To make cheese sauce, heat cream in a pot and add cheese. Stir until smooth
Before the cheese sauce cools, you need to start building your lasagne. Always begin with a layer of the meat sauce so there's moisture in the bottom of the dish and its easier to get out. Then a layer of lasagne sheets, a layer of vege then cheese sauce. Then repeat till you have used up all your ingredients. I topped mine off with a layer of fresh tomato and grated cheese (parmesan and edam)
Bake for 40 mins

Best Lasagne tastes even better the following day!