• 1 pack lasagne sheets
  • 3 liters water
  • 2 teaspoons salt
  • 2 tablespoons oil
  • 60g butter
  • 2 tablespoons plain flour
  • 2 1/2 cups milk
  • Pinch of ground nutmeg
  • 1 cup grated Mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Meat Sauce

  • 500g beef mince
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 400g can chopped tomatoes
  • 1 cup beef stock
  • 1 tablespoon Italian herbs
  • Salt, pepper
  • Heat the oil, add onion and garlic then cook for 5 minutes
  • Add beef mince and cook until browned
  • Add the tomatoes, tomato paste, stock, mixed herbs, salt and pepper
  • Bring to the boil then let it simmer for 30 minutes stirring occasionally.

Béchamel Sauce

  • Melt the butter then add plain flour, stir continually for 2 minutes
  • Remove from heat and add the milk
  • Return to the heat and let it boil while stirring continually until sauce thickens
  • Add the cheese and nutmeg
  • In a large pot bring the water to boil add lasagne, salt and oil
  • Stir gently until the lasagne becomes tender, cool the sheets under running water
  • Spread a layer of meat sauce over the base of the lasagne dish
  • Pour some béchamel sauce and sprinkle with Parmesan cheese
  • Cover with a layer of lasagne sheets
  • Repeat to make 2 layers and pour over remaining béchamel and sprinkle with
  • Parmesan cheese and italian herbs
  • Bake in a preheated oven 180 for about 35 minutes or until golden
  • stand for 10 minutes before serving