Serves 4

INGREDIENTS

1 quantity Meat Sauce
250 g/8 oz dried lasagne
1 teaspoon vegetable oil
50 g/2 oz grated Parmesan cheese
15 g/1/2 oz butter
mixed green salad, to serve

Bechamel Sauce
40 g/1/1/2 oz butter
40g/1/2 oz flour
600 ml/1 pint milk
pinch of ground nutmeg
salt and pepper

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Lasagne

Simmer the meat sauce gently for at least 1 hour.

Meanwhile, make the bechamel sauce. Melt the butter in a saucepan and stir in the flour. Cook over gentle heat, without browning, for 2-3minutes, and then gradually beat

in the milk until the sauce is thick, smooth and glossy. Season with salt, pepper and nutmeg, and cook gently for 5—10 minutes.

Cook the lasagne with the vegetable oil in a large pan of lightly salted boiling water according to packet instructions until just tender but firm to the bite. Drain and pat dry.

Put a little of the meat sauce in a buttertrf ovenproof dish and cover with a layer of lasagne and then another layer of meat sauce topped with some white sauce. Continue

layering in this way, ending with a layer of lasagne and a topping of white sauce.

Sprinkle with the grated Parmesan and then dot the top with butter. Bake in a preheated oven at 230°C/450°F/Gas Mark 8 for 30 minutes until the lasagne is golden brown.

Serve hot with a green salad.