Method
- Heat the oil in a large frying pan over medium heat. Add onion and cook until soft.
- Add the other vegetables and cook until soft (about 5 minutes).
- Stir in the beef mince and cook until browned, breaking up lumps with a spoon.
- Add canned tomatoes, beef stock, tomato paste, dried herbs and stir to combine.
- Bring to the boil then simmer for 20 minutes, stirring occasionally.
- Preheat oven to 180 degrees Celsius.
- Spread a little of the meat sauce into the base of a 23 by 30 centimetre oven-proof dish and cover with a layer of lasagne.
- Repeat a layer of meat sauce and lasagne, finishing with a layer of lasagne.
- In a saucepan, blend some of the milk with the flour to make a paste and gradually add the rest of the milk, stirring constantly over low heat until it thickens.
- Stir in the cheese until melted, and pour over the lasagne.
- Bake for 1 hour.
- Serve with steamed vegetables or salad.
Notes
To make ½ cup of beef stock, stir ½ teaspoon of beef stock powder into ½ cup of boiling water.
