Lasagna

Meat Sauce 
Ingredients 
1 onion, finely diced 
1 carrot, finely diced 
1 clove of garlic, crushed 
500g minced beef 
5 tbsp tomato pate 
800g canned tomatoes 
2 cups chicken stock 
Salt, pepper and nutmeg for seasoning. 

Method 
Heat oil in saucepan. Add onion, carrot and garlic. Cooked till soft. 
Add beef and cook till brown. 
Stir in tomato paste and tomatoes and chicken stock. 
Season with salt, pepper and nutmeg. 
Cover and simmer for 20 mins. 

White sauce 
Ingredients 
2 tbsp butter 
2 tbsp flour 
2 cups milk 
125g mozzella cheese 

Method 
Melt butter and stir in flour. Cook for 2 mins over gentle heat. 
Remove from heat and stir in milk. Return to heat and cook till thick and smooth. Stir constantly. 
Season with salt, pepper. 
Add mozzarella cheese and stir over low heat till cheese melts. 

Assemble 
Preheat oven to 180 °C. 
Pour ½ cup of meat sauce into a lightly greased baking dish. 
Alternate layers of lasagna (instant lasagna), meat and cheese sauces, ending with cheese sauce. 
Sprinkle with parmesan cheese, bake for 35 – 40 mins. 
Let stand 5 min before serving 


 recipe is taken from San Remo.