Best Lasagne Ever
- Pork mince 250 g
- Lasagne pasta sheets 6 pce
- Onion 1 sm
- Garlic 2 clv
- Ketchup 3 tbs
- Chopped canned tomatoes 6 tbs
- Oregano 2 tbs
- Cheese 100 g
- Flour 50 g
- Butter 50 g
- Milk 250 ml
Start making the meat by chopping the onion and the garlic finely. Add them to a large skillet along with the vegetable oil. Cook until soft.
Next, add in the pork mince, and by using a wooden spoon break it up. Brown the mince on high heat for about 5 minutes.
Add in the seasoning, brown sugar, chopped tomatoes and ketchup. To loosen the mixture add a little water, turn the heat down to low and simmer the sauce for 20 minutes.
In the meantime prepare the bechamel sauce by taking a small new pot, add in 50 g of butter. Once the butter has melted add in 50 g of flour stir them until well combined then add in the milk. Keep stirring as it thickens up quickly. Season with salt and pepper and set it aside.
Take a square-shaped bowl add in the lasagne sheets and cover each side with vegetable oil. Next, pour hot water on top of the lasagne sheets. This will help to prevent the pasta to stay hard once built and baked. The lasagne sheets should get semi-soft within 10 minutes of soaking.
Preheat the oven to 190 Celsius degrees. Take an ovenproof dish and line it with vegetable oil. Drain off the excess water of the lasagne sheet and place two of them at the bottom. Add 1/3 of the mince on top, bechamel, then finish it off with 2 slices of cheese or grated cheese. Repeat until you have used up all the ingredients. Top it with more cheese and a sprinkle of oregano.
Bake in the oven for 25 minutes or until the cheese on top turns golden brown.