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Lasagne

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Ingredients
  

Bechamel Sauce

  • 150 g Butter
  • 130 g Plain flour
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Milk
  • 50 g Tasty Cheese or Cheddar cheese
  • 50 g Mozzarella Cheese
  • 50 g Parmesan Cheese

Filling

  • 500 g Minced Beef
  • 1 Tbsp Cooking Oil
  • 1/2 cup Frozen Peas or Mixed vegetables
  • 1/2 cup Frozen Corn
  • 1 Large Onion diced
  • 5 cloves Garlic minced
  • 1/2 cup Shiraz wine
  • 5 Tbsp Tomato paste
  • 1 Tbsp Soya Sauce
  • 1 tsp bullion powder
  • 1 tsp Italian herbs
  • 6 sheets Instant Lasagne Sheets

Instructions
 

  • Heat the oven at 200°C

Filling

  • Heat up the oil and sweat the onions and garlic at low heat, until they are soft.
  • Turn up the heat and add the the minced beef and herbs.
  • Add the wine and cook down until the beef is cooked.
  • Add the peas and tomato paste then the bullion and soya sauce.
  • Simmer until most of the liquid has evaporated.

Bechamel Sauce

  • Melt butter and stir in the flour.
  • Stirring constantly (I use a Thermomix), add in the milk and let it boil momentarily.
  • Stir in the half of the mozzarella, tasty and parmesan cheeses.

Gather

  • In a glass bowl, scoop the filing to form a layer of sauce.
  • Cover this layer with the lasagne sheets, and top the lasagne sheets with the bechamel sauce.
  • Top with the tasty cheese.
  • Repeat with the layer of filing, then the sheets the sauce and then the cheese.
  • End with the cheese layer, but this time with the mozzarella and the parmesan as well.
  • Bake at 200°C in an oven on a medium to high rack for 15 to 20 minutes.