1 quantity white sauce, prepared (see below)
1 quantity tomato sauce, prepared (see below)
1 lb (500g) uncooked lasagna noodles
1/2 lb (250g) sliced mozzarella
1/2 lb (250 g) sliced ham
2 oz (60g) grated parmesan
Oregano to sprinkle.
Cook noodles as instructed on the package until tender, but firm. Use a large fork or slotted spoon to remove cooked noodles directly to the baking pan (either 1 9x13 pan, or 2 8x8 pans). Spoon tomato sauce on baking pan and put the first layer of noodles. Make four layers of noodles as you go. In between each layer, put meat sauce, mozzarella and ham. In one of the layers, put only white sauce with ham. Cover the lasagna with white sauce, grated parmesan and sprinkle oregano.
Preheat oven to 350 degrees F (180 Celcius).
Bake lasagna until heated through or about 20 minutes.
Cover lasagna with aluminum foil during baking to avoid cheese over burn.
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White Sauce
2 tbs (30 g) butter
3 tbs (30g) all purpose flour
1 cup (250ml) milk
1 pinch ground nutmeg
1 tsp (5g) salt
1 pinch ground pepper
Place a sauce pan in medium heat. Melt the butter with the flour stirring well. Add the nutmeg, salt and ground pepper. Add the milk slowly while stirring the mixture with a wood spoon. Bring the sauce to boil and cook for about 10 minutes or until creamy.
Do not overcook as it can break the starch and thinner your sauce.
Set the white sauce aside to assemble the lasagna.
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Tomato Sauce
2 tbs (30ml) vegetable oil
1 small onion, chopped
1 clove garlic, crushed
1/2 lb (250 g) ground beef
1 lb ripe tomatoes
Peel tomatoes, remove seeds and chop.
Brown ground beef in a large sauce pan over high heat with the vegetable oil, onion, garlic. Add the prepared tomatoes and water just enough to cook a thick meat sauce.
Set meat sauce aside to assemble lasagna.
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Note: We usually leave the beef out of the tomato sauce, and sometimes substitute veggies like broccoli for the ham.
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