Ingredients

Zafarelli Large Instant Lasagna 200g
250g Mozzarella Cheese, grated or thinly sliced
2 tbsp grated parmesan cheese

Meat Sauce
3 tbsp oil
1 onion, chopped
125g diced bacon
300g beef mince
2 x 400g tins peeled tomatoes, undrained and chopped
¼ cup tomato paste
1 cup water
Salt & pepper
1 tbsp sugar
½ tsp mixed herbs

Bèchamel Sauce
2 tbsp butter
2 tbsp plain flour
600mL milk
¼ tsp nutmeg
Salt & pepper

Method

Preparation

1. Preheat oven to 180°C.
2. Spread a layer of meat sauce over the base of a lightly greased baking dish (325 x 225 x 50mm or 13” x 9” x 2”).
3. Arrange one layer of lasagna sheets over the meat sauce.
4. Cover liberally with one-third of the meat sauce, then one-third of the béchamel sauce, and some mozzarella slices.
5. Repeat layering with lasagna sheets, meat sauce, and béchamel to create a total of three layers.
6. Arrange mozzarella slices over the final béchamel layer and sprinkle with parmesan cheese.
7. Bake for 35-40 minutes, or until cooked through when tested with a skewer.

Meat Sauce

1. Heat oil in a medium saucepan and gently fry the onion until golden.
2. Add bacon and minced beef, cooking and stirring until browned.
3. Stir in the tomatoes with their juice, tomato paste, and water.
4. Bring to the boil, stirring occasionally.
5. Add sugar, herbs, and season with salt and pepper.
6. Simmer gently, uncovered, for 30 minutes, stirring occasionally.

Béchamel Sauce

1. Melt butter in a saucepan and stir in the flour.
2. Gradually pour in the milk, stirring continuously.
3. Season with nutmeg, salt, and pepper.
4. Continue stirring until the sauce boils and thickens to a smooth consistency.