Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 – 5 garlic cloves, more or less to taste
- 1kg lean minced beef
- 500g jar Bolognese sauce
- 1 – 2 tins chopped tomatoes
- 3 teaspoons paprika, more or less to taste
- 1.5 cups of beef stock (for a more beefy flavour)
- 3 – 4 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 2 carrots, finely chopped
- 4 baby courgettes, sliced
- 4 – 5 lasagne sheets
- 2 packets white sauce (ready-made or powdered mix)
- 2 packets cheese sauce (ready-made or powdered mix)
- salt and pepper, to taste
- cheddar cheese, grated
- parmesan cheese, grated
- olive oil spray
Method:
- Pre-heat oven to 200C degrees.
- Heat 1 tablespoon olive oil in a pan and fry onion and garlic. Add mince and mix together.
- Add Bolognese sauce, one tin of tomatoes, paprika, beef stock, Worcestershire sauce and tomato paste. Allow to simmer and thicken stirring occasionally for 10 to 15 minutes.
- Add carrots and courgettes and simmer for a further 10 to 15 minutes (you don’t want to have mushy carrot).
- Add the second tin of tomatoes if you prefer a more tomato taste. Add salt and pepper to taste and take off the heat.
- Follow the instructions on the packets for the cheese sauce and white sauce and have ready in 2 jugs to pour.
- Spray baking dish with olive oil spray.
- Place a layer of the meat sauce on the bottom of the baking dish. Spread some white sauce and then some cheese sauce over the meat sauce and place a sheet of lasagne on top of the sauce.
- Repeat until you are left with a layer of meat sauce and the cheese and white sauces.
- Top with your favourite grated cheese and sprinkle some parmesan cheese over the top.
- Place in the preheated oven for 45 to 60 minutes or until sauce is bubbling, cheese has melted and parmesan is crispy and golden brown.
- Cut into 8 to 10 squares and serve with a green salad.
