Nothing is better than a gooey lasagna spilling with creamy bechamel sauce. This recipe uses beef and pork as it gives a much richer flavor.
1 Tablespoon Olive Oil
750g Mince (combination of Pork & Beef)
400g Tin of Tomatoes
2 Tablespoons Tomato Paste
1 Tablespoon mixed Herbs
1-2 Tablespoons Sugar
1 Lot Bechamel sauce (Click here for recipe)
375g Packet Lasagne Sheets or 1 lot of fresh pasta (click here for recipe)
Cheese to top
Preheat oven to 180'c. In a large frying pan heat 1/2 the oil and brown mince in batches (tip- drain of the liquid when frying and brown till mince is crispy, gives a great texture). Once mince is cooked place remove from frying pan and place aside. Add onions to frying pan with other half of the oil and cook until soft, add mince back in along with tomatoes, tomato paste, dried herbs and sugar. Bring to the boil then reduce the heat and simmer for 20mins. Meanwhile make the bechamel sauce.
To prepare the lasagne layer 1/3 meat mixture 1/3 sauce and 1 sheet of lasagne. Repeat until all the mixtures are used up. Top with cheese and place into the hot oven for 25mins or golden and bubbling.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.