A family dinner classic.
Prep time 15 minutes, plus additional 8 minutes assembly
Cook time 1 hour 5 minutes, including rest time
INGREDIENTS
500g lean beef mince
¾ cup grated cheese
250g wide lasagne, cooked
2 Tbsp grated cheese, extra for top
TOMATO SAUCE:
2 Tbsp butter
1 onion, chopped
1 carrot, grated
3 cloves garlic, crushed (1 1/2 tsp dried)
2 × 400g cans tomatoes in juice, chopped
1/4 cup tomato purée
½ tsp oregano
½ tsp basil
1 tsp sugar
salt
pepper
1 tbsp flour
WHITE SAUCE:
50g butter
1½ Tbsp standard flour
1½ cups milk
salt and pepper, to taste
METHOD
Heat butter in a large pot. Add onion, carrot and garlic. Sauté over a medium heat until onion is golden. Add the Tomato Sauce ingredients. Add meat. Stir well. Bring to the boil. Place in a medium sized crockpot and cook for 1 1/2 hours. Set aside.
To make the white 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 1/3 of the meat mixture, then 1/3 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 170˚C oven. Let rest 15 minutes before serving.