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350g instant lasagna sheets
150g shredded mozzarella cheese
For the bolognese:
1 onion, diced
4 cloves garlic, minced
500g minced beef
800g tinned tomatoes
4 tbsp tomato paste
2 tsp Worcestershire Sauce
2 bay leaves
1 tsp dried basil
½ tsp dried thyme
½ tsp dried oregano
½ tsp salt
½ tsp pepper
1 tsp Paprika, Mild Sweet Spanish
1 tsp Smoked Garlic Powder
Dash of olive oil
For the cheese sauce:
60g or 4 tbsp butter
75g plain flour
200g shredded cheese
A pinch of nutmeg
A pinch of salt
A pinch of pepper
In a large saucepan, heat a dash of olive oil over a medium flame.
Add the onions and cook for 5 minutes until soft.
Add the garlic and cook for a further 1 minute.
Add the tinned tomatoes, tomato paste, Worcestershire sauce, bay leaves, dried basil, dried thyme, dried oregano, paprika and smoked garlic powder and stir well.
Mix in the beef, salt and pepper, cover and simmer for 30 minutes.
In a large pan, melt the butter over a low heat.
Add the flour and mix for 1 minute.
Add around 250ml of the milk and stir until the lumps are mostly gone.
Add the remaining milk and turn the heat up to medium.
Stir the mixture constantly until the sauce thickens and coats the back of the spoon.
Turn the flame off and add the cheese, mixing until everything has melted.
Add the nutmeg, salt and pepper and stir.
Preheat the oven to 180°C. Use a baking dish the same size as the lasagna sheets.
Add a smear of bolognese to the bottom of the pan then place a sheet of lasagna on top of the bolognese.
Add a helping of bolognese sauce and then a helping of cheese sauce.
Add a lasagna sheet, a helping of bolognese and then a helping of cheese sauce. Repeat one more time.
Add a lasagna sheet, a helping of cheese sauce and then sprinkle a handful of shredded mozzarella on top. Bake for 25 minutes until golden and bubbling.