375g packet fresh lasagne sheets
1 tablespoon olive oil or vegetable oil
500g beef mince
4 rashers short cut bacon, chopped
350g jar Lego’s Tomato, & Bacon Pasta Sauce
or tomato based sauce of choice (e.g. Passata),
4 tablespoons plain flour
3 cups milk (or enough to make thick, creamy white sauce)
½ cup grated cheese plus 2 tablespoons grated Parmesan cheese
salt and pepper to taste
¾ cup cream
3 tablespoons grated Parmesean cheese for topping
(or grated tasty or melting cheese)
Pre-heat oven to 180°C. In a large saucepan cook bacon in oil over medium heat for a few minutes. Add minced meat and continue heating until browned, stirring occasionally. Drain off any liquid. Add tomato based sauce and simmer on low heat for 10 minutes, stirring occasionally.
To make white sauce, melt butter in a large saucepan. Remove from heat and stir in plain flour. Return to low heat and stir mixture for one minute. Gradually add milk whilst continuing to stir. Continue until thickened. Stir in grated cheeses, nutmeg, salt and pepper to taste. Stir until cheeses have melted. Remove from heat. If too lumpy, cool slightly and beat with stab or hand mixer until smooth.
Place layer of lasagne sheets on the bottom of a large, flat greased oven-proof dish (approx 23cm x 30cm). Spoon over one third of the meat sauce. Top with one third of the white sauce. Place another layer of the lasagne sheets on top. Repeat layers twice more so that there are three layers of meat/cheese sauce. Finish with a layer of the lasagne sheets. Spoon cream over the top to cover the sheets and sprinkle with Parmesan cheese.
Bake in oven for 25-30 minutes, or until cooked through and golden on top. Stand for 10 minutes before serving. Suitable for freezing.