800g (28oz)crushed tomatoeschopped tomatoes can also be used
1tbsptomato paste
1cupbeef broth / beef stock
1tspsugar
2tspsalt
1tsppepper
Cheese sauce
4tbspbutter
4tbspflour
1½-2cupsmilkYou might not need all the milk.
½cupcream
2cupsgrated cheese a mixture of cheddar, gruyere and parmesan
salt and pepperto taste
pinchnutmeg
For the lasagna
500g (1lb)no-boil lasagna sheets
2cupsgrated cheese
Instructions
For the meat sauce
Heat a large, deep sauté pan or Dutch oven over medium-high heat.
Sauté the vegetables in a splash of olive oil until soft and fragrant then add the garlic and herbs.
Add the meat and allow to brown for 5 minutes then pour in the tomatoes, tomato paste and beef stock.
Season with salt, sugar and pepper then reduce the heat, cover and simmer for 30-45 minutes until the meat is cooked and the sauce has slightly reduced.
Taste and adjust seasoning if necessary.
For the white sauce
Melt the butter in a saucepan or medium-sized pot set over medium heat.
Once melted, whisk in the flour and cook for 1-2 minutes, stirring continuously.
This allows the flour to develop a slightly nutty taste and starts the cooking process.
Slowly whisk in the milk and cream then reduce the heat and allow the sauce to simmer for 10 minutes, whisking regularly to assure the sauce is smooth.
The sauce is cooked once it's thick and the flour is cooked through (with no floury taste left behind).
Remove the sauce from the heat then stir in the grated cheese and season to taste.
Assemble and bake
Preheat the oven to 180°C/350°F.
In a deep casserole dish or baking dish, add a spoonful of the meat sauce then add a layer of pasta sheets.
Add another layer of meat sauce then another layer of pasta sheets.
Top with a layer of cheese sauce and sprinkle over some grated cheese (optional extra) then another layer of pasta.
Repeat layers until you've used all the meat sauce and finish with a layer of white sauce.
Top with grated cheese then cover with foil and place in a preheated oven.
Bake the cheese lasagna covered for 45 minutes until a sharp knife can easily be inserted.
Remove the foil and bake for another 15 minutes until the top is golden brown.
Remove from the oven and allow to rest for 15 minutes before slicing and serving.