Bolognese Sauce

1. In a large pan over medium heat, cook the 500 g mince with the 2 cloves of garlic until it’s just about done. Break it up well with a fork as it cooks, so you don’t end up with big chunks.
2. If you prefer, you can rinse the mince under hot water to separate it more, but just know you’ll lose some flavour, so it’s optional and totally up to you.
3. Add the 1 jar Ina Paarman Tomato and Basil Sauce and the mashed 400 g whole peeled tomatoes.
4. Stir in the 1 tsp salt, 1/2 tsp cayenne pepper, and 1/2 tsp white pepper.
5. Let it simmer gently for 10 to 15 minutes until slightly thickened.
6. Taste and adjust seasoning if needed.

Lasagne

1. Preheat your oven to 350⁰F (180⁰C).
2. In a baking dish (9×13 inch works best), spread a thin layer of the bolognese sauce on the bottom so nothing sticks.
3. Layer as follows: Lasagne sheets; Some of the Bolognese sauce; A layer of Ina Paarman Creamy Pasta Sauce
4. Repeat the layers until everything is used, finishing with a layer of lasagne sheets on top.

Creamy Topping

1. In a bowl, whisk together 1 egg and 1 cup milk.
2. Pour this evenly over the top layer of lasagne sheets so it soaks in.
3. Sprinkle over the 1 1/2 to 2 cups of grated mozzarella cheese and finish with 1/4 tsp cayenne pepper for a little kick.
4. Bake uncovered at 350⁰F (180⁰C) for 30 minutes, or until bubbling and lightly golden on top.
5. If it browns too quickly, loosely cover with foil for the last 10 minutes.
6. Let it rest for about 5 to 10 minutes before slicing; it’ll fall apart a bit. Still tastes great though.

Side

1. Steam the cauliflower florets until just tender and serve on the side to balance the richness of the lasagne.