1448. Simple Lasagne

Lasagne has a reputation of being lengthy and complicated to make. This recipe really simplifies the process. You'll find yourself having prepared the red and white sauces within 15 minutes, assembled in under 5 minutes, then popped in the oven for baking and done in 30 minutes. Not bad for 20 minutes hands-on time lasagne.
It is not the best of ideas to eat a lasagne as soon as it is out of the oven. In fact, I don't thin it is entirely possible because the cheese is searingly hot and will boil your flesh. So to avoid buccal burns, let the casserole sit on the counter for about 10 minutes before serving. It will still be plenty hot, just pleasurably so.

Ingredients:

For the meat sauce:
500g minced meat
1 onion, chopped
1 large green chili, seeded chopped
5 cloves garlic
3 Tbsp tomato paste
1 tsp oregano
1 tsp garlic powder
1 tsp salt & pepper
1 cup water

For the white sauce:
100g butter
4 Tbsp flour
1 litre milk
salt & pepper

To assemble:
2 cups mozarella, shredded
9-12 sheets lasagne





Method:

Cook the meat sauce: saute the minced meat, onion, chili, and garlic until the meat is browned.
Add the oregano, salt, pepper, garlic powder and tomato paste; saute a minute longer. Add the water, reduce heat and simmer until reduced while you make the white sauce.
Make the white sauce: saute the flour and butter in a pot together until bubbly and fragrant. Slowly whisk in the milk stirring non-stop until the sauce is thick and smooth.
To assemble: spread a spoonful of white sauce over the bottom of a 9-by-13 inch deep baking dish. Layer 3-4 sheets lasagne, top with a third of the white sauce, half the meat, and some mozzarella. Repeat for another layer. To finish off, cover with 3-4 last lasagne sheets and the last third of white sauce. Sprinkle liberally with mozzarella.
Bake in a preheated 350F oven for about 30 minutes until golden and bubbly.

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