My version of lasagne uses beef mince and vegetables, and this is simply the way I like it. It also uses crème fraiche rather than the usual white sauce, which gives it a slightly different texture and taste.
1 large onion
1 red, 1 yellow & 1 green pepper
2 sticks of celery
600g Beef mince
1 oxo cube
1 clove garlic
grated cheese to sprinkle top
Put the mince on to brown, I use fry light for this. In the meantime chop all your vegetables.
When the meat is browned transfer it to a dish, put the pan back on the hob and add the onion, celery and garlic.
Cook that off for 5 minutes then add the rest of the vegetables. Cook them for a further 5 minutes then add the meat back to the pan.
Pour in the tinned tomatoes, then fill the can with boiled water and pour that in. Add the beef stock cube, the tomato purée, season with salt and pepper, and add the rosemary.
If all your meat and vegetables are covered then simmer on the lowest heat until the liquid has reduced down and then add the lid - if the water level isn't that high then bring to the boil, add a lid and reduce the heat.
Simmer for at least an hour and half.
Pour half the mixture in the base of the lasagne dish. Cover with a layer of pasta. Repeat this until all the sauce is gone, add a final layer of pasta.
Mix together the creme fraiche and cheese and season with black pepper, pour this mixture over the top of the layer of pasta, then sprinkle with grated cheese if you wish - I like mine to burn and turn brown and crispy so I add the cheese before it goes in - if you prefer yours less burnt then add the cheese to the top half way through cooking.
Cook in a pre-heated oven at 180 for 45 minutes.