Tonite I….made Lasagne with Fresh Béchamel Sauce

Béchamel Sauce
5 tbsp Butter
4 tbsp All Purpose Flour
4 cups Milk
2 tsp Salt
1/2 tsp Nutmeg

Meat Sauce
1.5lb Mince Beef
1/4 Yellow Onion
1/4 Red Onion
1 Scallion
6 Mushrooms
1/2 Red Bell Pepper
1 tin Tomato Sauce
3 squirts Tomato Puree
A couple of shakes each of: Aromat, Oregano, Mixed Herbs, Onion Powder, Worcestershire Sauce, Soy Sauce.

As many sheets of Lasagne Pasta as needed to fill at least 2 layers.
Grated cheese & Parmesan

Béchamel Sauce

1. Melt butter in a pan over a medium heat.

2. Add flour, sieving out lumps, mixing as you go.

3. Cook for 6-7mins until it turns a light golden colour, stirring.

4. Meanwhile bring milk near to boil, then stir in, a cup at a time, to the rue.

5. Bring to the boil then cook for 10mins stirring continuously. Add salt  & nutmeg, stir, then set aside til needed. 

Meat Sauce

Follow instructions for Spag Bol meat sauce here

Let it reduce down while you pre-cook the Lasagne sheets.

Now time to layer up in pan.
Start with a thin coating of meat sauce.

Layer of pasta. Use small pieces to fill up any gaps.

Layer of Béchamel Sauce.

And repeat until all sauces are finished. The top layer should be Béchamel. Top with grated cheese & Parmesan, and bake at 375F/190C for 30mins.