This article will show you how to prepare and cut a large lasagne. (24 pieces)

Ingredients:

• 3kg beef mince
• 3 tablespoon olive oil
• A10 tin of pasta sauce
• 1.5 cups of water
• 1.5 cups dry red wine
• 4 tablespoons minced garlic
• 4 tablespoon dried mixed herbs
• 4 brown onions (finely diced)
• 2 tablespoons paprika
• salt & pepper to taste

For white sauce:

• 300g salted butter
• 2 and 1/4 cups plain flour
• 1.5 litre of milk
• 4 cups grated tasty cheese

Method:

1. Heat oil and cook diced onions, garlic and mince in a large pot until almost cooked
2. Add herbs and paprika, cook until mince is almost browned
3. Add tomatoes, water and red wine. Bring to the boil. Reduce heat to low and simmer until sauce thickens slightly.
4. Add salt and pepper.
5. In a separate pot start the white sauce, melt butter in the saucepan
6. Add flour and cook until it forms a thick paste
7. Slowly add in the milk, stirring thoroughly between additions to ensure no lumps form.
8. Once all milk is incorporated and sauce is thick add 3 cups of tasty cheese and stir until combined, remove from heat.

Assembling:

1. Spray a large gastronome tray with cooking spray and preheat oven to 180 degrees
2. spread a thin layer of the filling in the bottom of the tray
3. cover the layer of meat with lasagne sheets.
4. pour the white sauce over the lasagne sheets and spread evenly
5. repeat this layering process of meat, lasagne sheets and white sauce until you have four layers of meat.
6. cover the top with lasagne sheets, then spread the remaining white sauce on top
7. Finish with more grated tasty cheese
8. cover lasagne with foil and cook in preheated oven for 30 mins
9. remove foil and cook for a further 15 mins or until the cheese has browned

Cutting:

1. using a butter knife cut around the edge of the lasagne so that it comes away from the tray
2. flip over onto 2 cutting boards
3. cut in half
4. cut each half into halves
5. and then again.