Thus when the kids knew that I am serving this for dinner, they were looking forward. Even son make an attempt to be home for dinner.
While serving it, my family commented that I have not done this dish for a long time. Perhaps I should to entice son to eat dinner with us more often (wink).
This is definitely nice to have on a cold night.
Source: San Remo
What you need:
250g Instant Lasagna
2 tbsp oil
1 onion, finely chopped
1 carrot, finely chopped
3 clove garlic, minced
500g minced beef
5 tbsp tomato paste
1 tin tomato puree
2 cups water
salt and pepper to taste
pinch of nutmeg
2 tbsp butter
3 tbsp plain flour
2 cup milk
125g mozzarella or cheddar cheese
Heat oil in a pot, add in onion and carrot and sautee until soft.
Add in garlic and fry until garlic turn light brown.
Add in beef and cool until it is done.
Stir in tomato paste, tomato puree and water.
Season with salt, pepper and nutmeg.
Cover and let it simmer for 20 mins or sauce thickens.
Melt butter in a saucepan, add in flour and cook over gently heat for 2 mins. Remove from heat.
Stir in milk and mix until no lumps.
Return to heat and cook until it has thicken.
Season with salt and pepper.
Add in cheese and stir until cheese melted.
Preheat oven to 180 deg. Greased a oven proof serving dish.
Pour enough meat sauce to cover serving dish.
Place a layer of instant Lasagna over it.
Layer with meat sauce and follow by cheese sauce.
Continue with this layering until your dish is full. Leave space for the last layer of cheese sauce.
Sprinkle grated parmesan cheese and bake for 35 - 40 mins or until cheese layer is brown.