Yield: 4 servings
|500 grams||Lean mince|
|1||500 gram jar pasta sauce|
|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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.