Simple Lasagna

200 g. Kraft Cheddar cheese, grated

New Spaghetti Meat Sauce, half of the sauce about 500 grams.

White Sauce:

2 T. butter

1 Knorr beef cube

2 T. flour

2 C. Fresh milk

Melt butter in the pan. Add the beef cube and stir until it is dissolved.  

Add the flour and continue stirring with a whisk.

Remove pot from the stove and gradually add the milk so it will not be lumpy.

Put back on the stove and stir until slightly thick or coats the back of the spoon.  Set Aside

Lasagna Noodles

1 egg

1 t. olive oil

1/8 t. salt

110 grams bread flour

Combine all the ingredients and knead lightly. Cover with cling wrap or damp tea towel and let it rest for 30 minutes before passing through the pasta maker.

Makes about 8 sheets.

Boil the noodles for 2-3 minutes and set aside.

Use a 9x9 heatproof casserole pan.  Grease with butter.

Lay one sheet of noodles on the bottom of the pan.

Add the following for each layer:

1/2 C. meat sauce

75 grams white sauce

25 grams grated cheese.

On the last layer, do not add meat sauce anymore. Just white sauce then the remaining grated cheese. 

Cover with buttered foil so the cheese will not stick. Bake at 375 F for 40 minutes.  Remove the foil and bake for an additional 10 minutes or until the cheese melts.

Wait for at least 30 minutes before slicing.  

It is hard to slice hot lasagna because the layers will fall apart.