Quick lasagne

Yield: 4 servings

Measure Ingredient
1 Onion
1 Bay leaf
6 Black peppercorns
2 cups Milk
500 grams Lean mince
1 500 gram jar pasta sauce
50 grams Butter
5 tablespoons Flour
1 400 gram pac fresh egg lasagne
¼ cup Grated or shaved parmesan cheese

Peel onion and cut into quarters.

Place onion, bay leaf, peppercorns and milk into a saucepan. Bring to the boil. Remove from heat and set aside for flavours to infuse.

Brown mince in a saucepan.

Add pasta sauce. Bring to the boil and simmer while preparing remaining ingredients. Stir from time to time to prevent catching.

Melt butter in a saucepan. Mix in flour and cook until frothy.

Remove from heat and strain in the infused milk. Whisk over a medium heat until the sauce boils and thickens.

Place lasagne sheet on bottom of 27cm x 19cm ovenproof dish.

Place ½ cup of white sauce over lasagne and top with half of meat mixture. Place over another lasagne sheet, ½ cup white sauce then remaining meat sauce.

Top with last sheet of pasta and cover with remaining white sauce.

Sprinkle with cheese.

Bake at 190 C for 40 minutes.

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