Meat
- Brown the meat in a pan then add the chopped onion.
- Pour in the tomatoes and purée and cook until it forms a thick mixture.
- Add the seasoning.
Bechamel
- Melt butter in a pan, and add the flour to form a mixture (roux).
- Remove from heat and add a little milk whisking the milk into the roux.
- It should be a thick smooth paste.
- Ensure you have no lumps.
- Return to heat, and add the remaining milk a little at a time whisking continuously.
- When the sauce is silky and smooth, add the seasoning and remove from heat.
- You may add cheese to the sauce but I just keep it white and sprinkle the top with cheese.
- Your choice of cheese for the top.
- I used a Cheddar and mozzarella blend.
- Pasta Sheets (add sheets one at a time into a pot of boiling water, allow it to soften slightly then drop into cold water).
- Start with a casserole dish.
- Pour a thin layer of sauce on the bottom.
- Then place a layer of pasta sheets over it.
- Spoon a layer of the meat filling over that.
- Then just repeat to create a few layers.
- Sprinkle the cheese on top.
- Cover in foil and bake for about 45 minutes at 180C / 350F.
- Remove foil and bake for a further few minutes till the cheese is golden and bubbly.
Sink your teeth into this beauty and get ready to be amazed. Enjoy!!