Ingredients:
- Templetuohy 500g Beef Mince
- Costcutter Rashers 150g smoked bacon
- Dry Lasagne Sheets
- Roma Tin Tomatoes (800g)
- Roma Tomato Puree (100g)
- Knorr Beef Stock Pot
- 2 onions
- Garlic
- 100g Mozzarella
- 100g Parmesan
- Meadowbrook Farm 100g white cheddar
- Meadowbrook 100g Red cheddar
- 100g Gouda
- Kerrygold 50g Butter
- Odlum’s 50g Flour
- MBF 600ml Milk
- Veg oil for frying
- Aunt Bessie’s Crinkle Cut Chips
Method:
- Start by sweating off the mince with the smoked bacon onions and garlic.
- Add in the tomato paste, chopped tomatoes and season with salt and pepper.
- In a separate pot, melt the butter, add in the flour, you will be left with a paste called a roux, add in the warm milk, and mix with 10g of each of the cheeses and you have an amazing cheese sauce.
- Layer up the lasagne with a slice of each of the cheeses and cheese sauce on each pasta layer
- Don’t Forget Aunt Bessie’s chips and enjoy!