Ingredients

• 1 tbsp oil
• 1large red onion, chopped finely
• 2 cloves garlic, crushed
• 4 tomatoes, chopped finely
• 1 red and 1 yellow pepper, chopped finely
• 1 tbsp oregano
• 500g minced beef
• 1 jar Kaputei Pasta Sauce
• salt and freshly ground black pepper
• white sauce (see recipe below)
• 250g packet fresh lasagne sheets
• ¾ cup (75g) coarsely grated mozzarella cheese
• ½ cup (40g) finely grated parmesan cheese

White Sauce

• 60g butter
• ¼ cup (35g) plain flour
• 1 ½ cups (375ml) milk
• ½ cup finely grated parmesan cheese

Steps

1. Preheat the oven to moderately hot, 200°C (180°C fan-forced).
2. Heat oil in a large saucepan or deep frying pan; cook onion and garlic for about 5 minutes or until onion softens. Add tomatoes and peppers and cook until soft. Add mince, cook, stirring, until mince changes colour. Stir in the oregano, a bit of water; simmer, covered, for about 10 minutes or thickened slightly. Season to taste with salt and pepper.
3. Grease an ovenproof dish. Spread 1/3 cup Kaputei Pasta Sauce over base of dish. Layer two pasta sheets, 1/4 of the meat sauce and 1/4 cup of the cheese. Repeat layering, starting with pasta sauce and ending with cheese (you will have four layers in total). Top the final layer with white sauce and any remaining cheese.
4. Bake lasagne, covered, for about 30 minutes in a moderate oven, uncover bake 30 minutes or until the top is browned and pasta is tender. Stand for 10 minutes before cutting.

Steps to make white sauce

Method

1. Melt the butter in a saucepan.
2. Stir in the flour and cook for 1-2 minutes.
3. Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
4. Simmer gently for 8-10 minutes and season with salt and white pepper.