Baked Lasagna

INGREDIENTS:

250g San Remo Instant Lasagna

2 tablespoon vegetable oil
60g ham, finely chopped
1 clove garlic, crushed

1 medium onion, finely chopped
500g minced beef

1 can button mushrooms, thinly sliced

1 carrot, finely chopped
1 stick celery, finely chopped
1 cube Knorr beef cube
1 small can tomato paste

1 pouch tomato sauce
salt, pepper and pinch of nutmeg

2 tablespoons butter
2 tablespoons plain flour
2 1/2 cups milk
salt, pepper, nutmeg
125g cheese (cubed or grated)

PROCEDURE:

Meat Sauce:

Heat oil in a medium saucepan, add ham and cook for 3 minutes. Set aside.

Saute garlic and onion. Add minced beef until brown. Add ham and mushrooms. Cook for 10 minutes. Add carrots and celery. Stir in tomato paste, water into which beef cube has been dissolved. Add tomato sauce. Season with salt, pepper and nutmeg. Cover and simmer gently for 20 minutes, stirring occasionally.

Cheese Sauce:

Melt butter in medium saucepan, stir in flour and cook for 2 minutes over low fire. Remove from heat and gradually stir in milk. Return to heat and stir until thick and smooth.
Season with salt and pepper, add cheese and stir over low fire until cheese melts.

Lasagna:

Preheat oven to 180ºC.
Pour meat sauce into base of lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with cheese sauce layer. Sprinkle top with grated parmesan cheese if desired.
Bake in oven for 35 - 40 minutes. (Test by pricking with fork) Let stand 5 - 10 minutes before serving.