Lesson 8: Lasagna

Instant Lasagna with Meat Sauce
Serves 5

· 250g San Remo Instant Lasagna
· Meat Sauce
· 2 tablespoon vegetable oil
· 60g chicken-ham, finely chopped (optional)
· 1 can of Tomato Pueree & Veggies (carrot, celery etc)
· 1 clove garlic, crushed
· 500g beef mince
· 5 tablespoons tomato paste
· 375ml water
· 1 chicken stock cube
· salt, pepper and pinch of nutmeg
· Cheese Sauce
· 2 tablespoons butter
· 2 tablespoons plain flour
· 500ml milk
· salt, pepper
· 125g mozzarella cheese (cubed or grated)

Meat Sauce
Heat oil in a medium saucepan, add chicken ham and cook gently for 3 minutes. Add onion,
can tomato with veggies and garlic. Cook, stirring, until onion is soft. Add mince and cook stirring,
until brown.
Stir in tomato paste and water into which stock cube has been dissolved. 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 gentle heat.
Remove from heat and gradually stir in milk. Return to heat and stir until thick and
smooth.
Season with salt and pepper, add mozzarella and stir over low heat until cheese melts.

Lasagna
Preheat oven to 180ºC.
Pour 125ml 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.

* If you are too busy, you can straightly use the spaghetting sauce to make your meat sauce.
The result is simply delicious.