Ingredients (meat sauce)
1 finely chopped white onion
3 minced/crushed cloves of garlic (fresh better)
1 heaped teaspoon of chilli from a jar (masterfoods is good!)
2 packs of pork and veal mince (coles is good)
1 jar of prefab pasta sauce (aldi organic brand is good)
1 cup of red wine (anything open)
2 tablespoons of tomato paste (or use one of those little tubs)
1 tablespoon of mixed Italian herbs (Masterfoods is good!)
Method (meat sauce)
Fry onion, garlic and chilli until onion soft and garlic a bit brown.
Add meat and brown.
Empty prefab sauce into saucepan and stir in.
Add wine to empty jar of sauce, replace lid and shake, then add to saucepan.
Add tomato paste and herbs, mix through and turn heat to lowest setting.
Cook sauce for as long as possible, stirring occasionally.
Ingredients (bechamel sauce)
Note: lots of bechamel is good!
3 tablespoons of butter (I use nuttelex)
5 tablespooons of cornflour
1 litre of milk (mine’s dairy free. You won’t use it all, but better too much than not enough)
2 cups cheese (I use parmesan, but mozzarella or swiss is good too)
1 tablespoon cumin powder
1 tablespoon coriander powder
Method (bechamel sauce)
Melt butter and stir in cornflour until absorbed.
Slowly add milk until the mixture is slightly runny
Add cheese and cumin/coriander and stir in, add more milk it if goes too thick.
Turn off heat and get ready to assemble lasagna of awesomness!
Lasagna: Assembly and Cooking
In the baking tray, cover the bottom with meat sauce, cover with instant lasagna sheets, cover pasta with bechamel.
Repeat until tray full. Last layer should be meat, to be topped with bechamel instead of pasta, and a sprinkling of parmesan.
Cook in oven at 180o for approx 20 minutes, test with a knife or pointy thing to make sure the pasta is cooked and not crunchy.