Classic Lasagne


500g beef mince
1 large brown onion
1 clove garlic
1 tablespoon parsley
2 tablespoon oregano
150g tomato paste
1 tinned diced tomatoes
2 cups or 500mL vegetable stock
250g parmesan
250g mozzarella
1 packet lasagne sheets
salt & pepper
5 tablesoons salted butter (Béchamel Sauce)
½ teaspoon nutmeg (Béchamel Sauce)
4 tablespoon all-purpose flour (Béchamel Sauce)

How to make it

Melt a knob of butter and add a splash of olive oil in a large fry-pan over a medium heat. Finely dice the onion and add to pan for 5 minutes or until translucent. Mince garlice clove and add in with beef until caramelised. Add in diced tomatoes, tomato paste, stock and chopped parsley and oregano. Simmer on a low heat for 20-30mins with the lid on. Stir occasionally to make sure mix doesn't stick to the bottom of the pan. In the interim, cook the lasagne sheets as per the packet instructions

To make the béchamel sauce, melt the butter over a medium heat in a medium sized saucepan. Add in the flour and whisk until combined. Add in Pauls Full Cream Milk and continue to stir until thickened. Remove pan from the heat and season with nutmeg, salt and pepper, then set aside. Pre-heat your oven to 180°C (fan-forced).

In a rectangular shaped oven dish, place a thin layer of the Béchamel sauce on the base. Place a layer of the cooked lasagne sheets on the bottom, followed by the meat mixture, béchamel sauce, parmesan and mozzarella. Repeat these layers until the top of the oven dish. Place the dish into the oven and cook for 30-40 minutes or until lightly golden brown.

Once cooked, remove from the oven to cool for 15 minutes before serving.