Published Thursday, 21 February, 2013 by Natalie
1. Preheat the oven to 200 degrees centigrade. Chop all the vegetables. They can be finely chopped or chunky, it depends on how you like your lasagne. We normally leave the carrots quite chunky.
2. Put the sunflower oil in a pan and leave it for a minute or so to get hot. Add the onion.
3. Once the onion starts to soften, add the mince, stirring until all of it is browned.
4. Add the bolognese sauce, if you fancy being healthier you can add chopped tomatoes instead, but i find that bolognese has more flavour. A dollop of ketchup makes it even more tomato-ey.
6. Add the rest of the veg, the herbs, salt and pepper, leave for five minutes and then take off the heat.
7. To make the white sauce, melt the butter in a saucepan over a low heat and then add the flour. Stir to make a little ball of floury butterness! (or a roux if you want to be posh.)
8. Very very gradually add the milk, whilst continuously stirring. Stir until the sauce has thickened. Add cheese if you want to be naughty!
9. Cover the bottom of a 23x15cm oven dish with a layer of meat. Add a layer of pasta over the top, you can break parts of the sheets off to fill in any gaps. Add another layer of meat, then pasta, then meat, then pasta.
10. Pour the white sauce over the lasagne, so that there is an even layer covering the top. Sprinkle as much cheese as you want onto it.
11. Put into the oven for 40 minutes
Very simple lasagne...
REAL LASAGNE - better then the crap u buy in a packet!!! made with real mince & tomatoes! fits in my weekly budget very nicely
Lasagne, pasta, beef
A Quick way to make vegetarian lasagne
healthy, tastey, winter and summer meal, all stuff you'll have in the fridge