Lasagna

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• ⅓ tbsp olive oil
• ⅛ tbsp Chopped Thyme
• ⅓ Crushed garlic cloves

In a pan with oil, add thyme and garlic.

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• ⅓ Carrots
• ⅓ celery
• ⅓ chopped onions

Then add carrots, celery and onions, fry for 5 mins.

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• ⅛ kg Minced beef

Push veggies to the side and add the meat, fry for 10 mins

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• ⅛ can of kidney beans
• ⅛ Can of Chopped tomatoes
• ½ tbsp tomato purée (passata)
• ⅓ tbsp Plain flour

Add kidney beans, chopped tomatoes, tomato purée and flour

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• 25 ml beef stock

Pour in 150 ml of beef stock

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Let it sit for 1 1/2 hours.

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Preheat the oven at 180⁰C

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• For the white sauce:

For the white sauce,

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• 8⅓ g butter
• 8⅓ g Plain flour

melt the butter in a saucepan. Add the flour and cook over the heat for one minute.

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• 125 ml milk

Gradually whisk in the hot milk, whisking until thickened.

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• ⅓ tsp Dijon mustard
• 8⅓ g Parmesan cheese
• ⅓ pinches Salt and pepper

Add the Dijon mustard and parmesan cheese and season well with salt and pepper.

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• For the lasagna:
• 2 Lasagna sheets
• 12½ g Grated cheddar cheese

Assemble the lasagna

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Cook in the middle of the oven for about 45 minutes

Enjoy your meal!