Masked Hamas gunmen freed a first wave of hostages Friday in exchange for Palestinian prisoners, sparking rare scenes of celebration in a seven-week war that...

By Andrew Goudsward and Sarah N. Lynch Donald Trump was accompanied by two of his attorneys on Tuesday

Francisco Mejía had an eighth-inning sacrifice fly and the major league-leading Tampa Bay Rays beat the Milwaukee Brewers 1-0 on Friday night

Nothing says comfort food like a classic lasagne. It’s great for feeding a crowd, freezes well, and the leftovers will keep you happy for days. With rich ragu, tender pasta and a golden, bubbling cheese crust, it delivers on the three pillars of good Italian home cooking – and in just 90 minutes, to boot. Cut corners at your peril – making the ragu and the bechemel from scratch is worth the extra elbow grease. Classic lasagne A classic Italian dish – great for lunch or dinner. Recipe by: Aldi Serves: 4 Prep time: 20 minutes | Cooking time: 70 minutes Ingredients: 500g steak minced beef 1 large onion 1 stick celery 1 red pepper 2 cloves garlic 400g tin chopped tomatoes 2 tsp paprika 2 tsp pesto 1 tsp dried oregano 25g tomato puree 25ml olive oil 1 beef stock cube 6 sheets lasagne pasta 50g plain flour 60g butter 650ml semi skimmed milk 100g soft cheese 1 tsp English mustard 80g grated mature cheddar cheese Sea salt, white and black pepper Method: Peel, halve and finely chop the onion. Peel and mince the garlic. Wipe the celery and finely chop. Finely chop the red pepper, discarding any pith or seeds. Heat the oil in a large saucepan. Add the onions, garlic, pepper and the celery. Sauté for a few minutes, then add the mince and brown. Add the tinned tomatoes and crumble over the stock cube. Add the pesto, paprika, tomato purée, oregano and season with some salt and plenty of black pepper. Bring to the boil, then turn down to a simmer. Cook for 20 minutes, without a lid, stirring occasionally. Pre-heat the oven to 200C/400F/gas mark 6. Meanwhile, make the white sauce. In a medium saucepan melt the butter. Then add the flour and cook for a minute. Add the milk, white pepper and the mustard. Slowly bring to the boil, stirring as you cook. Turn down the heat and cook for a couple of minutes, then whisk in the soft cheese until you have a smooth, thick sauce. Put half the meat mixture in the bottom of the dish, then lay 3 slices of the pasta on top in a line. Pour over half the white sauce. Sprinkle over half the grated cheese. Then repeat with the remaining ingredients. Bake in the oven for 40 minutes until browned. For more recipe inspiration, visit www.aldi.co.uk/recipes Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider Pub grub: Three recipes from Tom Kerridge’s new cookbook

The UK can build transition lines in half the time it now takes as it pushes to speed

Justin Haley will leave Kaulig Racing at the end of this season and has signed a multi-year deal to drive for Rick Ware Racing starting in 2024

The European Central Bank moved closer to creating a "digital euro" Wednesday by greenlighting the next stage in the project, even as questions persist about...

SINGAPORE--(BUSINESS WIRE)--Nov 17, 2023--

The boys are back with more drama.

IndyCar driver Linus Lundqvist will replace the injured Simon Pagenaud for Saturday’s Indy Grand Prix

By Rae Wee SINGAPORE The dollar drifted from a two-month high on Thursday as investors trimmed bets the

Austin Riley homered for the fifth time in his last four games, Orlando Arcia also went deep and the Atlanta Braves held off the Milwaukee Brewers for a 6-4 win