b'Lovely LASAGNESERVES 3-4TWO LESSONSINGREDIENTS METHODBolognese Sauce Prepare all meat and vegetables using the250g lean minced beef correct chopping board at your workstation (or soya, Quorn orand put oven onto 180C/gas mark 5vegetables of choice) 1 onion, chopped Make the Bolognese sauce 1 red, yellow or green 1.Place the chopped onion and garlic into pepper, chopped a saucepan with a little oil and fry gently100g sliced mushroomsfor 5 minutes until soft. Add the minced (optional) beef, soya or Quorn and cook until the1 stock cube, beef meat turns brown.or vegetable 2.Add the red pepper and sliced2 cloves of garlic, chopped mushrooms (if using) and sprinkle theE N G A S A L Y L E V O L 1 x 400g tin of choppedbeef stock cube over the mixture. Cook tomatoes for a further 5-8 minutes, stirring with a3-4 tablespoons tomatowooden spoon.puree 3.Add the tomatoes, tomato puree and1 tsp. dried or a bunch herbs. Bring to the boil and simmer for of fresh herbs e.g. 15-20 minutes.basil/oregano 4.Start your washing up. Wipe down all work surfaces and table.White Sauce 500ml of semi skimmed milk Make the sauce 50g plain flour or corn flour 1.Pour cold milk into a saucepan and whisk50g butterin the flour, ensuring you have no lumps. Salt and pepper to season2.Add the butter and place onto a medium heat, bring to the boil whisking all the1 packet of fresh or driedtime until the sauce thickens.lasagne sheets3.Grease your ovenproof dish and add100g grated mozzarella oryour ingredients in layers. First cover the cheddar cheese base with a layer of Bolognese sauce,Basil to garnish and decoratethen add a layer of lasagne sheets, then cover the sheets with a layer of white NUTRITION sauce.Repeat the three layers and top with grated cheese.Protein 4.Bake for 35-40 minutes either at school MARKS UP Carbohydrate if time permits or home and serve with Fatgarlic bread and a fresh salad. TRY MAKING YOUR OWN ROUX SAUCE AND SERVE YOUR LASAGNE WITH SALAD AND HOMEMADEVitamin A, B, C & DFOCACCIA OR GARLIC DOUGHBALLS.Calcium & IronFibre'