| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 1 |
|
Onion |
| 1 |
|
Bay leaf |
| 6 |
|
Black peppercorns |
| 2 |
c |
Milk |
| 500 |
g |
Lean mince |
| 1 |
|
500 gram jar pasta sauce |
| 50 |
g |
Butter |
| 5 |
tb |
Flour |
| 1 |
|
400 gram pac fresh egg lasagne |
| 1/4 |
c |
Grated or shaved parmesan cheese |
INSTRUCTIONS
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 1/2 cup of white sauce over lasagne and top with half of meat
mixture. Place over another lasagne sheet, 1/2 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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