Cooking time: 1 hour
250g Remano lasagna pasta sheets
500g Highland Park beef mince
500g Remano bolognese pasta sauce
2 carrots, finely grated
2 zucchinis, finely grated
1/2 cup capsicum, sliced
2 tablespoons Beautifully Butterfully butter
1/4 cup White Mill plain flour
2 cups Farmdale milk
1 cup Westacre shredded mozzarella cheese
1/2 cup Westacre shredded parmesan cheese, to dress
- Preheat oven to 180°C.
- In a saucepan, brown mince then add pasta sauce.
- Add to mince mixture. Simmer, adding a little water if too dry.
- For the cheese sauce: melt butter in a separate pan, add flour and cook, stirring, for about a minute. Gradually add milk, constantly stirring over heat. When the sauce thickens, stir in mozzarella cheese until melted.
- Layer lasagna sheets, mince and cheese sauce in a dish until all used up, finishing with a sauce layer. Sprinkle with parmesan cheese. Cover with foil, bake for 20 minutes, remove foil and bake for a further 20 minutes.