I have been making this recipe for over 10 years, which has become and still is a family favourite.
For Meat Sauce:
- 250 grams beef mince
- 1 onion, finely chopped
- 2 cans whole peeled tomatoes
- 110ml tomato paste
- 2 tablespoons oil
- 1 packet instant dried Lasagna sheets
For Cheese Sauce:
- 60g butter
- 1/3 cups plain flour
- 2 cups milk
- 1 cup grated cheddar cheese
- 3 tablespoons parmesan cheese
- Heat oil in hot pan and saute onions. Add mince and stir over heat until browned.
- Add tomatoes, paste, pinch salt & pepper and bring to the boil. Simmer until sauce has thickened and ingredients are well cooked. Sauce should be fairly thick. Turn off heat and cover while you make the cheese sauce.
- To make the cheese sauce, first melt the butter in a saucepan. Add flour and mix to make a smooth paste. Cook for 1 minute then add milk a small amount at a time while continuing to stir. Once all the milk has been added, stir over heat until sauce thickens and boils.
- Add Grated cheeses, saving some for the top. (I like to add some chopped parsley to the cheese sauce, to give it a nice colour)
- To put altogether, grease a large ovenproof dish and fill with alternate layers of meat sauce, dried lasagna sheets and cheese. Don’t make the layers too thick and aim to have at least three layers of each.
- Top with grated cheese and bake uncovered in a moderate oven (180C) for 30 minutes or until brown. Serves 6, enjoy!
I have also experimented with this recipe and tried different variations to get different results. One of my favourite lasagnas is to use half pork mince and half beef mince. I have also learnt to make pasta from scratch, and using fresh pasta sheets make this Lasagna even better, just more time consuming!