Ingredients
- 1 box of instant lasagne sheets
- 300g mozzarella cheese – shredded
- 1/2 cup grated Parmesan cheese
For White Sauce
- 85g salted butter
- 85g plain flour
- 750 ml milk (I used low fat)
- 50g grated Parmesan cheese
- Salt and pepper to taste
For The Red Sauce
- 300g ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, crushed
- 2 (28 ounce) cans of crushed tomatoes
- 2 tbsp tomato puree
- 1/2 cup water
- 1 tablespoon white sugar
- 1 tsp Italian seasoning
- 1 tsp salt or more according to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- In a pot, add 2 tbsp of oil and saute the onion and garlic for 2 minutes.
- Mix in tomato paste and cook for a further 30 seconds.
- Add ground beef and cook until brown.
- Stir in crushed tomatoes, water, salt, sugar and pepper.
- Simmer for about 30-40 minutes.
- Finally add parsley.
To assemble
- Spread 1 cup red sauce onto the bottom of a 13 by 9 inch baking dish.
- Top with a layer of lasagne sheets, 1/3 of the white sauce, 1/3 of the mozzarella and sprinkle some Parmesan cheese.
- Repeat the procedure twice, till you get three layers of lasagne.
- Top with the remaining mozzarella and Parmesan.
- Cover the lasagne with a aluminum foil. You can either spray foil with cooking spray or grease the foil with some oil, so that the foil does not touch the cheese.
- Bake in preheated oven for 30-40 minutes. Remove foil, and bake an additional 20 minutes.
- Cool for 15 minutes before serving.
Notes
The sauces can be made a day in advance.