- Olive oil
- 4 fresh lasagne sheets
- bolognese sauce
- freshly grated parmesan cheese
- 60g butter
- 60g flour
- 600ml milk
- salt and freshly ground black pepper
- freshly grated nutmeg
- 1 cup grated mozzarella cheese
Preheat oven to 180 C. To make the sauce melt the butter in a saucepan and stir in flour,
cook until paste is smooth and golden. Gradually stir in milk and stir until
sauce thickens and is smooth. Bring to the boil and simmer for 5 minutes.
Stir in mozzarella and season with salt and freshly ground black pepper.
Oil a baking dish and line with a sheet of pasta. Cover pasta with a third
of the white sauce and a third of the bolognese mince. Add a second layer
of pasta and another third of white sauce and more bolognese. Cover with
a third sheet of pasta and another portion of white sauce and the remaining
bolognese. Top with the last pasta sheet and sprinkle with parmesan cheese
and a little olive oil. Bake for 45 minutes or until golden and bubbling.