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1
Heat the oil in a large frying pan.
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2
Add the chopped shallots and crushed garlic, heat until the shallot is soft.
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3
Add the minced meat, stir thoroughly.
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4
Add the milk to the meat, cook the meat until it is brown all over.
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5
Add all the tomatoes and sugar, stir well.
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6
Add the herbs.
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7
Add some of the red wine and worcestershire sauce, stir.
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8
Add the mushrooms (if using), stir.
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9
Simmer on a low heat and let the liquid reduce.
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10
When the liquid has reduced add more worcestershire sauce and red wine.
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11
Simmer.
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12
Repeat this stirring, adding liquid, simmering and reduction process for at least two hours.
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13
The meat should end up very glossy and gloopy.
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14
It almost looks like it is one large blob rather than minced meat.
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15
Meanwhile, mix the grated parmesan and pepper into the creme fraiche, leave aside.
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16
Preheat the oven to 200C.
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17
When the meat is ready add a thin layer to cover the bottom of an ovenproof dish.
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18
Add lasagne sheets, then a thicker layer of meat.
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19
Repeat - I always end up with three layers of lasagne sheets.
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20
On the final layer of lasgne sheets spread the creme fraiche mixture.
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21
Cover the creme fraiche mixture with the grated cheddar.
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22
Bake in the oven until golden (30-45 minutes).
