INGREDIENTS
- 50g butter
- 2 tbsp plain flour
- 500ml milk
- 1 cup cheddar cheese, grated
- 575g jar meat based bolognaise sauce
- 250g lasagne sheets
DIRECTIONS
- Using a small pot, melt the butter over a medium heat and then add the flour and stir constantly for 45 seconds. Add the milk and whisk until thickened and creamy. Stir through the cheese and set aside.
- Using a 20cm x 20cm oven proof dish, pour ¼ cup warm water into the base and top with 2 lasagne sheets. Add 4 tbsp of bolognaise sauce and then 2 more lasagne sheets and then top with 1/3 cup white sauce and spread evenly. Repeat until all layers are covered.
- Add ¼ cup of warm water to the bolognaise sauce jar and pour over the top of the lasagne and then cover in aluminium foil.
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Place the low rack into the base of the oven bowl in the Turbo Convection Oven, and then place the lasagne into the oven bowl and onto the rack. Place the extension ring on top and secure the lid.
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Select ‘ROAST’ setting and then press the ‘+ TIME’ button until ‘25’ appears on the screen and then the ‘- C’ button once until ‘180’ appears on the screen. Press the ‘POWER/START’ button and allow to cook.
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Remove the lid and place onto the lid holder. Remove the aluminium foil and secure the lid back on top.
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Select ‘TURBO’ setting and then press the ‘POWER/START’ button and allow to cook.
TIP: If you'd like the lasagne to be meatier, add ½ kg of cooked beef mince to the tomato sauce.
TIP: If you are trying to get the kids to eat more vegetables, add a layer of zucchini or carrot to your lasagne.
TIP: There is enough cheese in the sauce for the top to be crispy. If you desire more cheese, add ¼ cup of grated cheddar just before the final cooking stage.
TIP: If cooking in a domestic oven, use the same temperatures and timings.