Like everyone, time can be limited when you have a busy family life, when you would like to make a quick, delicious meal but you are still limited on time I like to make lasagna quickly.
1 kg premium beef mince
2 tablespoons minced garlic
2 tablespoons mixed dry spaghetti herbs
2 x 400ml premade spaghetti sauce – I like to use dolmio classic tomato1 large brown onion
2 boxes lasagna sheets (or you can buy fresh lasagna if you like)
1 packet grated cheese (small or large depending on how much cheese you like, I buy a large bag to make it extra cheesy)
1 litre milk
1 cup cornflour
You will need to make this in 2 parts, firstly we make the mince section of the lasagna.
In a large saucepan or pot brown off your onion with some oil add the garlic, once your onions are transparent add your mince and brown off. you can now add your spices if you would like to add them, then add the tomato premade sauce. I also add about 1 cup of water and let the whole mixture simmer while I start on my white sauce
I always start by putting the milk in a large pot, and let it heat up slowly. I try and keep the fat content down so I don’t use any butter. When the milk is nearly boiling (you need to watch this as you don’t want to burn your milk) add your corn flour mixture.
Corn flour mixture is to thicken your milk, I add cornflour to about a cup of water and stir into a paste. then add to your milk. Keep stirring until it is thick and creamy. Now you can add about 3 cups of cheese to the mixture. keep stirring until all the cheese is combined. Now it is time to layer your lasagna.
I use a large tray and layer in the following way.
Start with mince down the bottom, then sheet your lasagna sheets, then white sauce, then repeat until you have used up your ingredients or until the top of the dish. sprinkle with the remainder of the cheese. ensure that all pasta is covered so it doesn’t burn. You can then pop in the oven and cook on 180 degrees, cooking time will depend on your oven, you can test that the pasta is cooked with a fork through the middle. I also like it when my cheese it nice and brown and gooey.