Instructions

Mince / Lasagne Sauce Method

1. In a frying pan, over medium heat, add the butter and oil to the pan.  
2. Once the butter has melted, add the onions, thyme and garlic and cook until soft and translucent. 
3. Add the mince, worcestershire sauce, beef stock cube, tomato paste and passata and mix through 
4. Add the salt and pepper to taste. 
5. Divide mince into 2 equal portions and set aside. 

Cheese Sauce Method 

1. In a medium-sized saucepan over medium heat, add the butter and allow to melt. Add the flour and whisk to combine with the butter. 
2. Now add half a cup of milk and continue to stir. As soon as it thickens, add another half a cup. Repeat this process until all the milk has been used up. The sauce will thin out once you have added all the milk. 
3. Add the cheese, salt and pepper and stir to combine. Now set aside and allow to cool. 

Lasagne Method  (Pasta and Layering)

1. Boil approximately 1 litre of water and pour into a medium-sized rectangular dish. Add 1 TBS oil. Soak about 8-10 pieces of lasagne for 10 minutes until al dente. 
2. Then layer the mince first, then lasagne sheets (trim if necessary), then the cheese sauce, then mince again, lasagne sheets and finally the cheese sauce. Repeat that and make sure to finish off with cheese sauce.
3. Sprinkle the grated cheese over the cheese sauce and then cover with foil and bake in the oven at  180°C (356°F) for 20 minutes and then remove the foil and grill the top for 5 minutes or until the cheese is beautifully browned. 
4. Allow to cool slightly before cutting and serving.