5 tablespoons unsalted butter
1/2 cup Plain flour
4 cups milk
1/2 teaspoon grated nutmeg
1 1/2 cups tomato passata
Salt and pepper
2 Tablespoons oil
1 chuck steak & 1 pork scotch fillet steak, minced or 1 packet of mince
8 pasta sheets (use 1 lot of my fresh pasta)
3 Cups cheese (I used cheddar, but you can use any other cheese you like)
In a saucepan, melt the butter over medium heat. When butter has melted, add flour and whisk until smooth. Gradually add the milk, whisking constantly to prevent any lumps. Continue simmering and keep whisking over medium heat until the sauce is thick, smooth and creamy, this will take around 10 minutes. Remove from the heat and add the nutmeg and tomato passata. Stir until well combined. Season with salt and Pepper and Set aside and allow to cool.
In a frying pan heat the oil, add the mince and season. Brown mince and remove from heat; drain any excess fat on kitchen paper. Set aside and allow to cool completely.
Cook pasta sheets until al dente.
Into the bottom of a baking dish, spread 1/3 of the sauce mixture. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Spread a thin layer of mince, sauce and cheese (in that order). Top with next pasta sheets and repeat the process until all mixture is used up (make sure top layer is just pasta and sauce). Top with any remaining cheese and bake in an oven for 40mins or until golden brown, bubbling and hot.
Note: I topped my lasagna with pancetta breadcrumbs for a crunchy top.