Easy Meat Lasagna

Ingredients

San Remo Instant Lasagna 250gParmesan cheese (to sprinkle on top before baking)2 tbsp olive oil1 onion, finely chopped 1 carrot, finely chopped1 clove of garlic, crushed500g beef mince5 tbsp tomato paste2 x 400g canned tomatoes2 cups chicken stockSalt and pepper to tastePinch of nutmeg2 tbsp butter2 tbsp plain flour2 cups milkSalt and pepper to taste125g mozzarella or cheddar cheese

Directions

1. Preheat oven to 180ºC.

2. To make the meat sauce, heat oil in a saucepan. Add onion, carrot and garlic, cook until soft. Add beef mince, cook until brown.

3. Stir in tomato paste, canned tomatoes and chicken stock. Season with salt, pepper and nutmeg. Cover and simmer gently for 20 minutes, stirring occasionally.

4. To make the cheese sauce, melt butter in a separate saucepan, stir in flour and cook for 2 minutes over gentle heat.

5. Remove from heat and gradually stir in the milk. Return to heat, and continue to stir until thick and smooth.

6. Season with salt, pepper and add mozzarella or cheddar cheese, stirring over low heat until cheese melts.

7. 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).

8. Sprinkle with grated Parmesan cheese and bake for 35-40 minutes or until cooked through (test if cooked by pricking with a fork).

9. Allow lasagna to stand for 5 - 10 minutes before serving.