Ingredients:
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1 400g packet of lasagne sheets
1 cup of grated mozzarella cheese
Pepper and salt to taste
Bolognese:
1 tablespoon olive oil
500grams beef mince
1 medium brown onion diced
2 cloves garlic crushed
1 500gram pasta sauce (basil/garlic/red wine)
1 400gram tin of tomato soup
White sauce:
2 cups milk
60 grams butter
3 tablespoons plain flour
½ cup of grated mozzarella cheese
1 teaspoon of whole seed mustard
Bolognese Method:
Heat olive oil in pan, add onion and garlic and sauté, add beef mince and stir until browned. Add pasta sauce and tomato soup and stir until combined, season with pepper and salt to taste. Simmer while preparing white sauce.
White sauce method:
Melt butter in saucepan and add plain flour, use whisk to stir until combined, cook for a minute or so. Slowly add milk a little at a time while continuing to whisk the mixture. Continue adding milk and whisking until all milk is added, continue whisking until sauce thickens then add whole seed mustard and whisk and grated cheese and whisk until melted/combined. Season with pepper and salt to taste.
Lasagne preparation:
In a large casserole dish place lasagne sheets to cover the base and spread a thin layer of Bolognese sauce over, then spread a thin layer of white sauce over the Bolognese. Continue layering lasagne sheets, Bolognese and white sauce until dish is full, making the last layer white sauce. Sprinkle grated cheese over top.
Place in moderate oven (180 degrees) uncovered for 35-45 minutes. When ready, the top of the lasagne should be golden and when you push a knife into pasta – it should be soft – if not then it needs to be cooked a little more (at a low heat so you don’t burn the top).
Serve with a side salad and garlic bread.
Note:
If you wish to make your own lasagne you can do this by mixing 1 egg with 100grams of plain flour. Kneed the dough until smooth and then pass through a pasta roller many times until silky smooth and thin. Allow the fresh made pasta to dry by hanging over a towel rail or indoor clothes dryer or pasta drying rack. Use the same as dry pasta, trim to fit in casserole dish when layering the lasagne.
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