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1
For the Meat Sauce.
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2
Peel and chop the onions and mushrooms.
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3
Slightly blend the tomatoes with the juice.
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4
set to one side.
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5
Place the oil in a medium size saucepan, heat and add the Onion, Garlic, Bacon and Mushrooms stirring for 4-5 minutes.
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6
Add the meat and stir with a fork until it looses its pinkness.
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7
Season and add the Oregano, Italian Herbs, Chili and 1 tablespoon Tomato puree, stock cubes and the blended tomatoes.
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8
Simmer for 45 minutes or slightly longer until it thickens; set aside to cool.
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9
For the White sauce.
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10
Melt the butter in a saucepan but don't let it heat up, mix the flour with some of the milk, carefully to avoid any lumps, add to the saucepan, with the remaining milk.
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11
Season and stir constantly on low heat until it thickens, stir in the grated cheese.
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12
Mix remaining Tomato Puree, with a little water, to make a thinner paste and spread over the bottom of a lasagna dish.
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13
Cover with 3 sheets of lasagna pasta.
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14
Divide the meat sauce into 2 portions, spreading over the pasta, over with a third of the white sauce, place another three sheets of pasta over, and repeat the process.
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15
Add remaining pasta on the top, spread the remaining third of the white sauce over the top and sprinkle on the mozzarella and parmesan cheese.
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16
Bake in the oven on 180C for approximately 45 minutes.
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17
Serve with salads.
