- 2 Tbsp oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 500g lean beef mince
- 100g mushrooms, sliced
- 2 × 400g cans tomatoes in juice, chopped
- 1 cup tomato purée
- 1 tsp oregano
- ½ tsp basil
- 1 tsp sugar
- salt
- pepper
- 50g butter
- 3 Tbsp Edmonds standard flour
- 1½ cups milk
- ¾ cup grated cheese
- salt and pepper
- 250g wide lasagne, cooked
- 2 Tbsp grated parmesan cheese
- First make the meat sauce. Heat oil in a large frying pan.
- Add onion and garlic. Cook until onion is golden. Increase heat. Add meat and brown well.
- Add mushrooms, tomatoes in juice, tomato purée, oregano, basil and sugar. Stir.
- Bring to the boil then reduce heat and simmer gently for 40 minutes or until meat mixture has thickened slightly, stirring occasionally.
- Season with salt and pepper to taste. Set aside until cool.
- Preheat the oven to 180˚C.
- To make the cheese sauce melt butter in a saucepan. Add flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens.
- Remove from heat. Stir in cheese. Season with salt and pepper to taste.
- Cover with a lid or plastic wrap to prevent a skin forming. Set aside to cool slightly.
- To assemble: Place half the lasagne in a greased ovenproof dish. Spread with half the meat mixture and half the cheese sauce. Repeat the layers. Top with parmesan cheese.
- Cook for 20 minutes or until golden and heated through.
