Recipe Of The Week: Lasagne

Lasagne

3 cups prepared White Sauce
350g fresh lasagne sheets
1/2 recipe prepared mince Bolognese Sauce
1 cup torn basil leaves (optional)
1 cup grated tasty cheese
White Sauce
70g butter
1/2 cup flour
1/2 tsp mustard powder
1/2 tsp finely grated nutmeg
3 cups whole milk

To make the White Sauce, heat the butter and flour in a large pot over a gentle heat. Once butter is melted add mustard powder, nutmeg and 1 cup of milk. Stir continuously until sauce starts to thicken. Add remainder of the milk and continue stirring until a thick sauce is produced. Season to taste with salt and pepper or add other flavour combinations.
To make the Beef Lasagne, preheat oven to 180˚C. Spread 2 tablespoons of White Sauce on the base of a lasagne dish (about 25cm x 30cm). Layer a third of the lasagne sheets over the White Sauce and top with half of the mince sauce and half the basil leaves, if using. Spread 1 cup of white sauce on top, layer with a third more lasagne sheets, the remaining mince sauce, the rest of the basil leaves, if using, and another cup of white sauce. Top with the remaining lasagne sheets and white sauce. Sprinkle with grated cheese and cover with tinfoil. Bake for 40 minutes then uncover and bake a further 15 minutes until golden brown and cooked through.