Lasagne

Preparation time: 20 mins plus 15 minutes resting time Cooking time: 1 hour 15 mins time spent making bolognese Serves: 4 Serve this delicious Lasagne to your family for a rich flavour and satisfied belly.

Ingredients
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3 Tbsp unsalted butter 2 Tbsp plain flour tsp ground nutmeg 600ml milk, hot 300ml thickened cream Salt and white pepper 2 cups tomato passata 375g instant dried lasagne sheets

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1 x quantity bolognese sauce 500g shredded mozzarella 120g grated parmesan

Method 1 | Preheat oven to 180C. Lightly grease a 30 x 20 x 5cm baking dish. 2| To make the bechamel sauce: Melt butter in a large pan over a medium heat. Add flour and cook, stirring, until the mixture resembles wet sand. Whisk in nutmeg and hot milk, reduce heat to low, and cook for 3 minutes. Stir in cream, then season with salt and pepper. 3| Pour tomato passata into a large casserole dish, then arrange 1 layer of lasagne sheets (5 sheets) on top. Spread with enough bolognese sauce to cover the pasta sheets, then top with a little of the bechamel, then sprinkle with a little mozzarella. Repeat these layers until all ingredients are used up, finishing with bechamel. Sprinkle parmesan on top.

Cover with a sheet each of non-stick baking paper and foil. Bake for 45 minutes. 4| Remove baking paper and foil from dish, and bake for a further 25 minutes or until well browned on top. Set aside to rest for 15 minutes before serving, to ensure that lasagne holds together when sliced. Serve.