Cheesy Lasagne

For the Bolognese:

1. In a large non-stick pot, heat olive oil over a medium heat.
2. Add garlic and onion and stir until soft but not brown.
3. Add mince to the pan and brown.
4. Using a wooden spoon, make sure you get rid of any lumps in the mince.
5. Add the oregano, tomatoes, sugar and salt to the pot.
6. Simmer over a medium heat for around an hour, stirring frequently. (You can put the mixture into a slow cooker for 4-5 hours, lid off, if you prefer.) The sauce initially appears quite runny and not a very rich colour.
7. As it cooks and reduces, it achieves a thick consistency and a beautiful red colour. You will know when it’s ready – it becomes very aromatic.

For the cheese sauce:

1. In a large pot, melt butter and add flour over medium heat.
2. Stir constantly with a wooden spoon until it gathers into a dough.
3. Continue to stir for another minute or so. This begins to cook the flour.
4. Add a little milk – about ¼ cup. This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan. Once this happens you can add another ¼ cup milk and repeat until all the milk has been added.
5. Stir in mustard, then add cheese and stir until it melts. Taste, and season with salt and pepper if required.

To assemble

1. Preheat oven to 180*.
2. Ladle Bolognese sauce over the base of a large oblong casserole dish. There needs to be enough to cover the base but keep it a thin layer (about 5mm). Over this, lay some lasagne sheets in a single layer.
3. Ladle more Bolognese sauce over the pasta then ladle cheese sauce on top of that. Carefully spread the cheese sauce to cover the meat.
4. Scatter a small handful of tasty cheese over this.
5. Place another layer of pasta on top and repeat the Bolognese and cheese sauces, and scatter another handful of cheese.
6. Place another layer of pasta, then ladle remaining cheese sauce over the top. Generously cover this with the rest of the cheese.
7. Bake for 45 minutes covered with foil, and a further 15 minutes uncovered or until golden brown and bubbling on top. Insert a skewer at several points to ensure the pasta has cooked through.
8. Serve with parmesan cheese, a beautiful fresh green salad and garlic bread.

Note: This reheats beautifully, and also freezes well.