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Traditional Lasagna
prep time
25
minuti
cook time
80
minuti
serves
6
people
Ingredients
1 packet San Remo Large Instant Lasagna Sheets 250g
300g mozarella, shredded
1 cup parmesan, grated
Meat Sauce
1/4 cup olive oil
1 brown onion, diced finely
150g flat pancetta, diced
350g beef mince
2x 400g tin crushed tomatoes
1/4 cup tomato paste
1 tbsp dried basil
1 cup chicken stock
Bechamel Sauce
3 tbsp butter
3 tbsp plain flour
600ml milk
Salt and pepper
Method
Pre heat oven to 180°C.
Heat oil in a saucepan on medium heat and gently fry onion until soft.
Add pancetta and mince and cook, stirring until brown.
Add crushed tomatoes, tomato paste, basil and stock.
Bring to the boil while stirring occasionally.
Gently simmer for 30 minutes and add salt and pepper to taste.
Meanwhile, to make the bechamel sauce, melt butter in a pan on medium heat and add flour gradually, stirring often.
Continue stirring and pour in milk.
Stir until sauce is smooth and thick. Bring to the boil and simmer for 5 minutes.
Add salt and pepper to taste.
To assemble lasagna, spread layer of meat sauce over the baking dish.
Arrange one layer of lasagna sheets on top of the meat sauce.
Cover liberally with 1/3 meat sauce, then 1/3 bechamel sauce and mozzarella and parmesan.
Continue assembling layers of lasagna sheets, meat sauce and bechamel to form 3 layers in total.
Top final layer with meat sauce with mozzarella and parmesan.
Bake for 35-40 minutes or until cooked.
Product Options
NO
100 Large Instant Lasagna 250g / 375g / 5kg
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