prep time20 minutes
cook time50 minutes
serves4 pax
Ingredients
| 250g | San Remo Instant Lasagna |
|---|---|
| Parmesan cheese (to sprinkle on top before baking) |
For meat sauce
| 2 tbsp | Olive oil |
|---|---|
| 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 |
|---|---|
| 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.
