Lasagna

Ingredients:

For meat sauce:

250g San Remo Instant Lasagna
2 tbsp oil
1 onion, finely chopped
1 carrot, finely chopped
1 clove garlic, crushed
500g beef mince
5 tbsp tomato paste
2 x 400g canned tomatoes
2 cups chicken stock
Salt and pepper to taste
Pinch of nutmeg

For cheese sauce:
2 tbsp butter
2 tbsp plain flour
2 cups milk
125g mozzarella or cheddar cheese

Procedure:

Meat Sauce
Heat oil in a saucepan.
Add onion, carrot, and garlic, cook until soft.
Add beef mince, cook until brown. Stir in tomato paste, canned tomatoes, and chicken stock.
Season with salt, pepper, and nutmeg.
Cover and cook gently 20 minutes.

Cheese Sauce
Melt butter in a separate saucepan, stir in flour and cook for 2 minutes over gentle heat.
Remove from the heat, stir in milk.
Return to heat, stir until thick and smooth.
Season with salt, pepper, and add mozzarella or cheddar cheese, stirring over low heat until cheese melts.

Assembly
1. Preheat oven to 180°C.
2. Pour ½ cup of the meat sauce into a lightly greased baking dish.
3. Alternate layers of lasagna, meat, and cheese sauces, ending with cheese sauce layer (allow for 4 layers).

For perfect lasagna, make sure that lasagna sheets are completely covered with the meat sauce. Important to retain a high level of moisture.
4. Sprinkle with grated parmesan cheese, bake in oven for 35-40 minutes. Or until cooked through (test if cooked by pricking with a fork).
5. Let stand 5 minutes before serving.