A measuring jug
A small saucepan
A wooden spoon
A medium or large baking dish
50g of butter
50g of plain flour
850ml of milk
100g of Parmesan or Cheddar cheese, grated
Salt and pepper
6 sheets of lasagna pasta (must say ‘no pre-cooking required’)
Preparation Time: 30 mins
Cooking Time: 40 mins
Pre-heat your oven to 180°C/350°F/Gas mark 4. Weigh out and get your ingredients ready.
To make the cheese sauce, melt the butter in a small saucepan over a low heat, add the plain flour and stir with your wooden spoon until it becomes a light, sandy colour.
Gradually add the milk, stirring all the time to make a smooth, thick sauce. If you pour the milk in too quickly you may end up with lumps. If so, beat the mixture with a whisk to get rid of them. Leave it to cook for a couple of minutes and then add half the cheese and a little salt and pepper.
Line the bottom of your baking dish with half of the bolognese sauce (or the tomato sauce, if you want to make a vegetarian version). Top with a third of the cheese sauce. Do not mix it together - you want it to be in layers.
Lay half the pasta sheets over the sauce in one layer (depending on the size of your baking dish).
Pour the other half of the bolognese sauce or tomato sauce over the pasta, then another third of the cheese sauce. Add another layer of pasta sheets, then the rest of the cheese sauce.
Sprinkle with the rest of the cheese and put it in the oven using your oven gloves. If it's too heavy, ask for help. Bake in the oven for 40 minutes.
When the lasagna has finished cooking, remove it from the oven using your oven gloves. Let it sit for a minute. Cut into 8 pieces and serve with veggies.
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