3 tins of diced / crushed tomatoes
1 tablespoon each of onion flakes, oregano and basil.
1 teaspoon each of garlic granules
salt and pepper to taste
3 heaped tablespoons of tomato paste
1.25 litres of milk
3 tablespoons of butter
4 heaped tablespoons of plain flour
1 X 250 gram box of pasta sheets
2 – 3 cups of grated cheese
In a large saucepan melt the butter on a low heat. Add the flour and stir well.
Gradually whisk in a little of the milk until the flour mixture is combined. Pour in the rest of the milk and whisk thoroughly. Increase the heat and continue to stir with a spoon until the sauce simmers and thickens. Be careful that the sauce doesn’t catch and burn on the bottom of the saucepan.
Grease a large lasagne dish with canola spray.
Spread a thin layer of white sauce over the bottom of the dish. Place lasagne sheets over the white sauce, breaking to size if needed.
Top with lasagne sheets and pour the remaining white sauce over the top,
Top with the grated cheese.
Cook in the oven at 190 degrees celcius for one hour turning the dish around half way.
* Freeze leftovers into single portions.
* Vegetables can be added. I’ve added finely chopped silver beet, grated carrot and zucchini.
* Powdered milk can be used and is cheaper.
* My lasagne dish measures 35cm long x 21cm wide x 8 cm deep ( internal measurements ) Any square or oblong baking dish will do as long as it has deep sides.
|A meal of lasagne and vegetables|
|Lining up all the components to reduce the drips and spills.|
|Ready for the oven|
|The finished product.|