My Lasagne Kicks Butt

Chuck - It - Together Lasagne

400g beef mince

1 onion, chopped

olive oil

1 jar of pasta sauce (I use what ever is on special!)

1 small carrot, peeled and grated

1 small zucchini, grated

salt and freshly ground black pepper

1 cup grated cheddar cheese

1 cup grated mozzerella cheese

30g butter

2 tablespoons plain flour

1 and a 1/2 cups milk

fresh lasagne sheets (you will need about 6... you can get them in packets in the dairy cabinet of supermarket)

METHOD

Splash a bit of olive oil into a deep frying pan or large saucepan. Heat over medium heat and add the onion. Cook until soft and then add mince. Break up with the back of a wooden spoon and cook until brown. Add Pasta sauce and bring to gentle simmer. Add Carrot and zucchini and cover and simmer, stirring occassionally. Cook for around 20 minutes.

Meanwhile, make the white sauce. Melt butter in a small saucepan over low heat. When melted add the flour. Stirring constantly until it bubbles, around 5 minutes. While stirring, add the milk, a little at a time. Continue stirring until sauce thickens. Using a wire whisk will help reduce the 'lumps'.

Grease a baking dish. Spoon some of the meat sauce onto the base of the dish. Then Layer with lasagne sheets, cutting to fit. Then layer with some more meat sauce, top with some of the white sauce and then top with a little of both cheeses.

Then repeat - lasagne sheets, meat sauce, white sauce and cheese, until no more sauce is left. You need to end with the cheese.

Cook in a pre-heated oven. 180oC. Cover with foil for the first 45 mins, and then uncover for 15 minutes.

I serve my lasagne with a simple salad.

Baby rocket leaves

Cherry tomatoes

Shaved Parmesan Cheese

Dressing made of olive oil and lemon juice - shaken up together in a clean jar.