Lasagne Verde

This is one of my favorite dishes for a supper party,  my guests are very kind and give me lots of compliments!  All the preparation can be done well in advance of cooking, you can pop it into the oven and serve without any last-minute fuss.
Preparation time 1 hour
Cooking time 30 minutes
  • 6oz (150g) minced beef
  • 8oz (225g) green lasagne
  • 2 oz (50g) bacon
  • 1 small onion (Chopped)
  • 2 oz (50g) button mushrooms (peeled and sliced)
  • 1 oz (25g) butter
  • 1 tablespoon tomato puree
  • 5 fluid oz (125ml) dry white wine
  • 1/2 pint (280ml) beef stock
  • 1 level teaspoon castor sugar
  • 3/4 pint béchamel (seasoned white sauce can be used)
  • 2 oz (50g) grated parmesan cheese
Melt half the butter in a large heavy based pan over a low heat, fry the bacon until the fat runs, then add the onions and mushrooms and fry them lightly.  Crumble in the minced beef, blend in the tomato puree. Continue cooking and stirring until the meat is browned all over, add the wine and let the mixture bubble for a few minutes before adding the stock.  Season to taste with sugar and salt.  Cover with lid and continue to simmer over low heat for 30 minutes.
Cook the lasagne in a large pan of boiling salted water for 10 -15 minutes or until tender, stirring occasionally. Drain the pasta and drop it into a bowl of cold water to prevent it from sticking together.
Thoroughly butter a shallow ovenproof dish, about 10in (25cm ) by 8 in (20cm).  Cover the base with a thin layer of the meat mixture, then the sauce and lastly the lasagne.  Repeat the layers until all the ingredients have been used up, finishing with sauce on the top.  Sprinkle the top with parmesan cheese.  Bake in the centre of the oven, Gas 6 (400F 200C) for about 15 – 20 minutes, or until the top is crispy and bubbly.
Serve straight from the dish with a tossed green salad and garlic bread.