Note: You will need to follow the recipe for Bolognese Sauce for the meat base. I make Bolognese Sauce in bulk and freeze in usable lots. For this recipe you will need 4 cups.
1 packet instant lasagne sheets
¾ cup grated cheddar cheese
¼ cup finely grated Parmesan cheese
4 cups Bolognese Sauce
4 tablespoons butter
4 tablespoons plain flour
3 ½ - 4 cups milk
Directions to Cook:
Preheat oven to 180°C.
Follow directions for Bolognese Sauce and set aside to cool.
Melt butter in saucepan over low heat. Add flour and combine. Stir over heat for 1 minute. Remove pan from heat. Gradually add milk, whisking in between each addition until smooth. Increase heat and return pan to stove. Stir continuously until sauce boils and thickens.
Grease a deep sided baking dish and cover the base with half of the Bolognese Sauce.
Lay instant lasagne sheets over the meat sauce and spoon half of the Béchamel sauce over sheets. Repeat with remaining Bolognese Sauce, lasagne sheets and Béchamel sauce. Sprinkle top with combined grated cheeses.
Bake for 30 – 40 minutes until golden brown and bubbling and pasta is tender.
Stand 5 minutes before serving.
Serve with crusty bread and salad.
Gluten Free Variation:
Substitute San Remo Gluten Free Lasagne Sheets directly.
For gluten free Béchamel sauce, substitute cornflour directly. Check that the cornflour you are using is gluten free. Some of the cheaper cornflour brands are ‘wheaten’ cornflour and are unsuitable for use in gluten free recipes. I use White Wings cornflour.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.