|Meat sauce||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Topside mince||1 Kilogram|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Bolognese sauce||240 Gram|
|Canned champignons||200 Gram (Drained)|
|Garlic||1 Clove (5 gm), crushed|
|Cheese sauce||1 Cup (16 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Cheese||125 Gram, grated|
|Mozzarella cheese||100 Gram, grated (100 Grams)|
MEAT SAUCE 1.
Place butter and onion in a Pyrex bowl.
Cook for 2 minutes on HIGH.
Stir in mince.
Cook, uncovered, for 8 minutes on MEDIUM HIGH, stirring every 2 minutes.
Drain excess fat.
Stir in tomato paste, bolognese sauce, champignons and garlic.
CHEESE SAUCE 1.
Melt butter for 40 seconds on HIGH.
Stir in flour; cook for further 1 minute on HIGH.
Gradually stir in milk.
Cook for 5-6 minutes on HIGH, stirring every minute.
Stir in tasty cheese.
TO ASSEMBLE 1.
Preheat oven to 180°C.
Cover base of a 28cm x 20cm lasagne dish with meat sauce.
Dip lasagne noodles in hot water then place a layer of lasagne noodles on top.
Spoon in one-third of remaining meat sauce.
Spread with one-third of cheese sauce.
Repeat process, ending with cheese sauce.
Cover with mozzarella cheese.
Place on Low Rack.
Cook for 15-20 minutes on HIGH MIX/ROAST 180°C.
Serve with a fresh garden salad and bread.