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Cheesy Lasagne

Gouda and Cheddar - Vacuum Sealed freshnessUHT (Long Life) MilkButter Grated Cheese
Cheesy LasagneWatch on YouTube

For the love of cheese...

Recipe Information

6

serves:

40 mins

prep time:

50 mins

cook time:

an image of medium

medium

difficulty:

Ingredients:

For the meat sauce:

  • 15 ml 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

Preparation method:

  1. Preheat the oven to 180°C.
  2. Heat the Olive Oil in a large pot and sauté the onion and garlic for two minutes.
  3. Add the meat. Season with salt and black pepper and stir to break up any lumps (use a fork).
  4. Add the chopped tomatoes, tomato passata, tomato sauce and the garlic and herb seasoning.
  5. Cover and simmer for 30 minutes on low heat.
  6. 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.
  7. 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.
  8. To layer lasagne: Spoon a few tablespoons of the meat sauce onto the bottom of the lasagne dish.
  9. 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.
  10. Top with half of the cheese sauce.
  11. Finish off with the rest of the pasta sheets, meat sauce and the rest of the cheese sauce.
  12. Let the lasagne stand for 10 minutes before serving.
  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.