By Gary Keenan

Serves 10


I kg minced Beef

1 Onion finely sliced

1 tin of crushed Tomatoes

2 cups Passata

1/2 cup Tomato Paste

3 tsp Sugar

4 cloves of Garlic Crushed

2 tabs of Butter

2 tabs of Plain Flour

5 cups grated Cheese

2 cups of Milk

1 x 250gm Lasagna Sheets (pre cooked)

2 tabs Olive Oil


Lasagne Filling

Place Onion, Mince, Oil and Garlic into large saucepan on Med Heat  and cook until Beef has browned, then add Tomato paste, Tomatoes, Passata and Sugar, turn down heat and simmer for about an hour until sauce starts to reduce.

 Cheese Sauce

Place butter in saucepan and melt add Plain flour and make a roux, slowly add milk until a thick consistency , add 4 cups of grated cheese to sauce mixture, and stir until melted, add a little more milk depending on the thickness of the sauce you prefer.

In  a large square baking dish, place the first layer of Lasagne sheets, then pour a layer of Cheese sauce, then a layer of Lasagne sauce then another layer of Cheese sauce, cover with layer of Lasagne sheets and keep repeating the process until all sauces are used up, ending with a layer of Lasagne sheets on top, cover with white sauce and sprinkle 1 cup of Cheese over top, Place in a oven at 180 degrees Celsius for about 45 Minutes or until top becomes crispy.


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