Classic

How To Make It

1. Pre-heat oven to 180 degrees fan-forced.
2. In a large fry-pan over a medium heat, melt a knob of butter and a splash of olive oil.
3. Sauté the onion for 5 minutes or until translucent.
4. Add in the garlic and beef then brown off the outside of the meat until caramelised.
5. Add in tomato, tomato paste, vegetable stock, parsley and oregano. Simmer on a low heat for 20-30mins with the lid on. Stir occasionally and ensure that it’s not sticking to the bottom of the pan.
6. In the interim, cook the lasagne sheets as per the packet instructions and make the Béchamel sauce.
7. Once the meat is cooked, in a rectangular shaped oven dish, place a thin layer of the Béchamel sauce on the bottom.
8. Place a layer of your cooked lasagne sheets on the bottom, followed by the meat mixture, Béchamel sauce, parmesan and mozzarella. Complete this until your reach the top of your oven dish.
9. Place the dish into the oven and cook for 30-40 minutes or until lightly golden brown.
10. Remove from the oven, let it cool for 15 minutes and then serve.

Béchamel sauce 

1. To make the sauce, in a medium sized saucepan melt the butter over a medium heat.
2. Add in the flour and whisk until combined.
3. Add in the milk and continue to stir until thickened.
4. Remove from the heat and season with nutmeg, salt and pepper. Set aside.