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1
In a large frying pan cook onion and garlic until soft.
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2
Add mince to pan and cook until brown
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3
Add bolognaise sauce and tomato soup to pan.
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4
The tomato soup gives a great flavour.
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5
Simmer gently
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6
Add vegetables.
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7
I have a food processor and blitz zucchini, carrot, broccoli and cauliflower until they're extremely fine and can be hidden in the sauce so the kids don't notice
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8
While the meat sauce is simmering, place butter in large pot over cook top until almost melted and add corn flour, stirring with a whisk for approximately 1 min until you get a nice yellow roux
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9
Add the milk, 1 cup at a time, whisking in between to rid any lumps.
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10
Add in cream, cheese sauce, vegeta, salt and pepper to taste.
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11
Keep this simmering for 5 or so mins until it thickens.
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12
Stir through cheese until melted
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13
In a large lasagne dish spread a small amount of meat sauce, until the bottom of the dish is covered.
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14
Lay lasagne sheets side by side, don't overlap them but they can be broken if the last sheet is too big
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15
Top the sheets with meat sauce until covered spooning the bechamel sauce over the meat
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16
Repeat until the lasagne dish is nearly at the top, for the top layer, omit the meat sauce and smother the lasagne sheets with cheese sauce
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17
Sprinkle extra cheese on top and cook, covered with aluminium foil in an oven preheated to 200C for half hour.
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18
Remove foil and cook for a further 15 mins until the lasagne is bubbling and golden brown on top.
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19
Remove from oven and allow to rest for 5 mins before serving
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20
This recipe makes 2 large lasagnas so halve if you only want one.
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21
I slice and freeze one up for lazy nights and freeze the left over meat sauce in batches for when I make spaghetti bolognaise or as a base for sloppy Joe's etc so it's economical
