Preparation time (min): 30
Cooking time (min): 60
Serves: 8

Ingredients

White Sauce
2 liters water
12 tablespoons skimmed milk powder
10 tablespoons cornstarch
¼ grated nutmeg, grated (quarter)
1 teaspoon salt
½ teaspoon white pepper (half)
 
Bolognese Sauce
1 tablespoon vegetable oil
1 small onion, finely chopped
2 garlic cloves, crushed
400 g canned chopped tomatoes
¼ green bell pepper, finely minced
1 portion minced cooked meat
2 cups water
2 tablespoons tomato paste
1 cup mushrooms, sliced
1 teaspoon salt
¼ teaspoon all spice
½ teaspoon oregano
¼ teaspoon red pepper
¼ teaspoon basil

500g lasagna, dried
1 cup light yellow cheese, grated

Method of Preparation

In a large pan, mix white sauce ingredients.
Cook over low heat and stir constantly until mixture thickens.
Keep hot and set aside.

In a large pan, heat oil, add onions and stir-fry until lightly browned.
Add gradually and stir-fry garlic, tomatoes, bell pepper, and meat.
Cook for 5 minutes, or until mixture tenders.
Add the water, tomato paste, mushroom and salt with spices and mix well. Bring to boil.
Cover pan and cook over low heat for 20 more minutes or until mixture thickens.

In a deep tray, spread a thick layer of white sauce.
Lay lasagna sheets, follow with a layer of Bolognese, add another layer of lasagna. Repeat the process (white sauce-lasagna-Bolognese sauce-lasagna), until the lasagna is finished, ending the surface with white sauce.
Sprinkle grated cheese.
Cover tray with aluminum foil and bake in preheated oven (250º C) for 30 minutes.
Remove aluminum and grill surface in oven for 10 minutes or until top is golden brown.

Serve hot.

Tip: Use uncooked lasagna sheets keeping them slightly apart to prevent sticking.
Instead of 2 liters water and 12 tablespoons skimmed milk powder, you can use 8 cups of fresh skimmed liquid milk.

Nutritional value per person
Energy (Cal): 470
Cholesterol (mg): 33
Fats (g): 10
Starch (g): 66
Proteins (g): 29
Fibers (g): 4