DifficultyIntermediate

For the love of cheese...

Cheesy Lasagne

Yields6 Servings
Prep Time40 minsCook Time50 minsTotal Time1 hr 30 mins

Ingredients
For the meat sauce:
 15 ml First Choice Olive Oil
 1 onion, chopped
 2 garlic cloves, crushed
 250 ml carrots, peeled and grated
 30 ml chopped thyme
 600 g low fat beef mince
 1 tin chopped Italian tomatoes
 120 ml tomato passata
 120 ml tomato sauce
 15 ml garlic and herb seasoning
 salt and black pepper to taste
 5 ml paprika
For the cheese sauce:
 80 g First Choice Butter
 100 ml flour
 1 l First Choice Milk
 salt and black pepper to taste
 100 g First Choice Cheddar Cheese, grated
To finish:
 150 g lasagne sheets (8 sheets)
 160 g First Choice Cheddar Cheese, grated
 60 ml basil pesto
 few vine tomatoes

Directions:
1

Preheat the oven to 180°C.

2

Heat the First Choice Olive Oil in a large pot and sauté the onion and garlic for two minutes.

3

Add the carrots and thyme and cook for another two minutes.

4

Add the meat. Season with salt and black pepper and stir to break up any lumps (use a fork).

5

Add the chopped tomatoes, tomato passata, tomato sauce and the garlic and herb seasoning.

6

Cover and simmer for 30 minutes on low heat.

7

Prepare the cheese sauce: Heat the First Choice Butter on medium heat until melted, add the flour and stir on the heat for about 2 minutes. Remove from heat and stir in all the First Choice Milk.

8

Return to the heat and stir all the time until it thickens and starts to boil. Season to taste, remove from heat and stir in the cheese.

9

To layer lasagne: Spoon a few tablespoons of the meat sauce onto the bottom of the lasagne dish.

10

Then place a layer of the pasta sheets and top with a layer of meat. Sprinkle over all the cheese and drizzle over all the pesto.

11

Top with half of the cheese sauce.

12

Finish off with the rest of the pasta sheets, meat sauce and the rest of the cheese sauce.

13

Cover the lasagne dish with foil or a lid and bake in the oven for 40 minutes.

14

Remove the foil, top with the vine tomatoes and sprinkle over the paprika.

15

Bake for another 10 minutes.

16

Let the lasagne stand for 10 minutes before serving.

Ingredients

Ingredients
For the meat sauce:
 15 ml First Choice Olive Oil
 1 onion, chopped
 2 garlic cloves, crushed
 250 ml carrots, peeled and grated
 30 ml chopped thyme
 600 g low fat beef mince
 1 tin chopped Italian tomatoes
 120 ml tomato passata
 120 ml tomato sauce
 15 ml garlic and herb seasoning
 salt and black pepper to taste
 5 ml paprika
For the cheese sauce:
 80 g First Choice Butter
 100 ml flour
 1 l First Choice Milk
 salt and black pepper to taste
 100 g First Choice Cheddar Cheese, grated
To finish:
 150 g lasagne sheets (8 sheets)
 160 g First Choice Cheddar Cheese, grated
 60 ml basil pesto
 few vine tomatoes

Directions

Directions:
1

Preheat the oven to 180°C.

2

Heat the First Choice Olive Oil in a large pot and sauté the onion and garlic for two minutes.

3

Add the carrots and thyme and cook for another two minutes.

4

Add the meat. Season with salt and black pepper and stir to break up any lumps (use a fork).

5

Add the chopped tomatoes, tomato passata, tomato sauce and the garlic and herb seasoning.

6

Cover and simmer for 30 minutes on low heat.

7

Prepare the cheese sauce: Heat the First Choice Butter on medium heat until melted, add the flour and stir on the heat for about 2 minutes. Remove from heat and stir in all the First Choice Milk.

8

Return to the heat and stir all the time until it thickens and starts to boil. Season to taste, remove from heat and stir in the cheese.

9

To layer lasagne: Spoon a few tablespoons of the meat sauce onto the bottom of the lasagne dish.

10

Then place a layer of the pasta sheets and top with a layer of meat. Sprinkle over all the cheese and drizzle over all the pesto.

11

Top with half of the cheese sauce.

12

Finish off with the rest of the pasta sheets, meat sauce and the rest of the cheese sauce.

13

Cover the lasagne dish with foil or a lid and bake in the oven for 40 minutes.

14

Remove the foil, top with the vine tomatoes and sprinkle over the paprika.

15

Bake for another 10 minutes.

16

Let the lasagne stand for 10 minutes before serving.