Ingredients

Meat Sauce

1kg Pork and Veal Mince

1 Small Onion Finely Chopped

1 teaspoon Oregano/2 tablespoons fresh

2 Crushed Garlic Cloves

1 teaspoon Salt

1 Teaspoon Sugar

Black Pepper

800 gms Crushed Tomatoes

2 Dessertspoons Tomato paste

1 beef stock cube dissolved in ½ cup water

2tablespoons Olive Oil

 

White Sauce

80 gms Tablespoon Butter

Pinch nutmeg

½ cup plain flour

3 cups milk

1 ¼ cups ricotta cheese – 500gms

½ cup grated Parmesan cheese

1 cup grated cheddar cheese

12 lasagna sheets

2 Bay Leaves

Handful peppercorns

Bunch Parsley

1 roughly cut onion

Heat Oil in saucepan add onion stir and cook over low heat for 10 minutes or until onion is cooked. Add Garlic and meat put heat up high and stir continuously until meat is browned. Add tomatoes, stock cube, salt, oregano, sugar, pepper and tomato paste. When boiling turn heat down low and simmer for 1 hour.

Heat milk with 2 bay leaves, peppercorns, parsley stalks and cut up onion. Bring to simmer then take off heat and let sit for 15 minutes. Strain

Heat butter in pan, add flour and cook stirring until bubbly. Gradually stir in milk, stir until sauce boils. Remove from heat, whisk in ricotta and Parmesan. Add pinch nutmeg.

Grease 28cm x 18cm baking tray. Place layer of pasta on bottom then alternate with meat sauce and white sauce with layer of pasta in between. Finish with layer of white sauce. Sprinkle cheddar cheese on top. Bake in 200C oven for about 30 to 40 minutes.