A family dinner classic.​


2 Tbsp oil
1 onion, chopped (1 tsp dried)
3 cloves garlic, crushed (1 1/2 tsp dried)
500g lean beef mince
100g mushrooms, sliced (optional)
2 × 400g cans tomatoes in juice, chopped
1/4 cup tomato purée (1 tbsp pizza sauce)
½ tsp oregano
½ tsp basil
1 tsp sugar

50g butter
3 Tbsp standard flour
1½ cups milk
salt and pepper, to taste

¾ cup grated cheese
250g wide lasagne, cooked
2 Tbsp grated cheese, extra for top


First make the meat sauce.
Heat oil in a large pot. Add onion and garlic. Cook until onion is golden.
Increase heat. Add meat, mushrooms, tomatoes in juice, tomato purée, oregano, basil and sugar and seasoning. Stir. Bring to the boil then reduce heat and simmer gently for 40 minutes or until meat mixture has thickened slightly, stirring occasionally. Create a little thickening with flour and water, add while off the heat, return to heat and simmer for a minute or two before removing from the heat and setting aside.

To make the sauce: gather ingredients. Melt butter in a small saucepan. Add flour and cook until combined. Gradually add milk, stirring constantly until mixture boils and thickens.
Remove from heat. Season with salt and pepper to taste.
Cover with a lid to prevent a skin forming. Set aside to cool slightly.

To assemble: In a greased ovenproof dish, spread 1/4 of the meat mixture, then 1/4 of the sauce, a sprinkling of the cheese. Place a layer of lasagne sheets. Repeat the layers. finishing with a sauce layer. Top with extra grated cheese.

Cook for 50 minutes or until golden and heated through in a 150˚C oven (130˚C mini oven).