members recipes

This makes a quick and tasty lasagne that you can freeze or eat fresh. I usually prepare it til just before cooking, cover it with plastic wrap and freeze it for dinner later in the week. It makes enough to feed 4 and then some!

Ingredients
750 g jar of tomato pasta sauce
250 g jar of tomato pasta sauce
700 g beef mince
80g butter
1/2 cup of plain flour
1 litre of warm milk
3/4 cup grated pizza cheese
1 paket of fresh lasagne sheets (8)

Method
Preheat the oven to 180 º C. Add the 250 g jar to the base of a casserole dish.
Heat a large non-stick frying pan over moderate heat. Cook and stir mince, breaking up any lumps, for 5 minutes or until brown. Add remianing pasta sauce, bring to the boil. Reduce heat and simmer for 5 minutes. I like to add mushrooms and chorizo at this stage. Meanwhile, melt butter in a medium saucepan over low heat. Stir in flour until blended. Gradually add in warm milk, whisking until smooth. Cook and stir for three minutes until thick and bubbling. Remove from the heat. Stir in half the cheese. Season to taste with salt. Place a single layer of lasagne sheets over sauce in the dish Spread over 1/3 of the cheese sauce, then half the meat sauce. Make sure all of the lasagne sheet is covered with the sauce otherwise it will be dry. Top with remaining lasagne sheets and sauce and mince.. Should be enough for three layers. Top with the remaining lasagne sheet. Cover with the remaining cheese sauce and sprinkle with the rest of the cheese. Place the casserole dish in the oven and bake for 45-50 minutes or until golden brown and bubbly Cool slightly before cutting