Lasagne

Ingredients:

2 boxes of lasagne shells

grated cheese

Meat sauce -

500g Minced meat

1 onion

1 can diced tomatoes

1 can tomato soup

1 beef oxo cube

1 tsp curry powder

White sauce -

3 tbsp flour

3 tbsp butter

1 beef oxo cube

1 tsp curry powder

2 cans evaporated milk

2 cups cows milk

Method:

Meat sauce -

Brown the mince and onion. Add the tinned tomatoes and tomato soup. Crumble oxo cube into mixture and add curry powder. Stir until thoroughly combined.

White sauce -

Melt butter in a large pot. Add curry powder and crumbled oxo cube and whisk. Add flour and mix into a dough. Cook the dough mixture for 1 minute. Slowly whisk in the evaporated milk and cows milk. Cook over heat until thickened, stirring constantly.

To ensemble your lasagne start with a small amount of meat sauce in the bottom of the baking dish so the first layer of lasagne shells don't stick. After applying the first layer of shell, add a thick layer of meat sauce. Top with a layer of white sauce and grated cheese. Continue to layer until all the meat sauce is used. Finish with a layer of lasagne shells coated with the remaining white sauce and grated cheese.

Bake in a moderate oven for around 45 minutes or until the lasagne shells are soft.

Notes:

This is a great dish to prepare the night before and place in the fridge. Put the lasagne into the oven about an hour before you want to serve it. This way if you are having guests over you have time to clean up the mess the night before!