Kaye Shewry's Lasagne

Photo: Ben Shewry

Ingredients

Meat Sauce

• 1 tbs olive oil
• 1 clove crushed garlic
• 1 onion chopped
• 500 g minced beef
• 400 g of tomatoes (or canned Italian tomatoes)
• 5 tbs of tomato paste (add more to taste) + 1 tbs sugar
• ¾ cup of beef stock
• 2 tsp Italian herbs or dried basil, oregano, bay leaf - to be removed when beef cooked

Method

Heat olive oil in a pan and fry garlic and onion until soft

Add minced beef and cook until browned

Add beef stock, tomato paste, tomatoes, herbs, salt and pepper

Simmer uncovered for 20 minutes or until reduced to a thick rich sauce

Cheese Sauce

• 60 g butter
• ¼ cup of flour
• 2 cups milk (approximately)
• 2 cups grated tasty cheese

Preheat oven to 200 degrees.

Melt butter, add flour and stir with a whisk for 1 minute.

Gradually add milk and stir until the sauce is thick.

Add cheese and stir until melted.

Season with salt and pepper to taste.

Assembling lasagne

Cook pasta according to directions

In a large baking dish, layer the ingredients in the following order: ¼ meat sauce, ½ pasta, ¼ meat sauce, ½ cheese sauce. Repeat these layers with the remaining ingredients.

Sprinkle with grated tasty cheese and parmesan cheese

Cover with foil and cook about 35 mins

Remove foil, reduce heat to 150 degrees and cook for a further 10 minutes

Stand for 5 – 10 minutes before serving

.. and  Kaye's “I’d Rather Quilt” Lasagne

Replace tomatoes, garlic, onions and herbs with a jar of Heinz Seriously Good Tomato and Roasted Garlic and Sauce Pasta Sauce.