Ingredients
250g | San Remo Instant Lasagna |
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Parmesan cheese (to sprinkle on top before baking) |
For meat sauce
2 tbsp | Olive oil |
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1 | Onion, finely chopped |
1 | Carrot, finely chopped |
1 clove | Garlic, crushed |
500 g | Chicken, minced |
5 tbsp | Tomato paste |
800 g | Canned tomatoes |
2 cups | Chicken stock |
Salt and pepper to taste | |
Pinch of nutmeg |
For cheese sauce
2 tbsp | Butter |
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2 tbsp | Plain flour |
2 cups | Milk |
Salt and pepper to taste | |
125g | Mozzarella or cheddar cheese |
Method
- Preheat oven to 180ºC.
- To make the meat sauce, heat oil in a saucepan. Add onion, carrot and garlic, cook until soft. Add minced chicken, cook until brown.
- Stir in tomato paste, canned tomatoes and chicken stock. Season with salt, pepper and nutmeg. Cover and simmer gently for 20 minutes, stirring occasionally.
- To make the cheese sauce, melt butter in a separate saucepan, stir in flour and cook for 2 minutes over gentle heat.
- Remove from heat and gradually stir in the milk. Return to heat, and continue to stir until thick and smooth.
- Season with salt, pepper and add mozzarella or cheddar cheese, stirring over low heat until cheese melts.
- To assemble the lasagna, pour ½ cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with cheese sauce layer (allow for 4 layers).
- Sprinkle with grated parmesan cheese and bake for 35-40 minutes or until cooked through.
- Allow lasagna to stand for 5 – 10 minutes before serving.