Ingredients
1 jar pasta sauce
500g mince meat
1 pack fresh pasta sheets
Approx. 2 handfuls baby spinach
Approx. 2 cups grated cheese
Bechamel sauce:
100g butter
1/2 cup plain flour
1.25 litres full-cream milk
½ teaspoon ground nutmeg
Sea salt
Preparation
Heat oil in pan and brown the mince, breaking up any lumps.
Add your pasta sauce and cook further.
To make the bechamel, on a medium-high heat, melt the butter in a saucepan.
Start to whisk the liquid, while slowly adding the flour. Continuously whisking to avoid lumps.
Cook for a couple of minutes, then continue whisking as you add the milk, forming a smooth sauce.
Turn heat to medium-low and leave for 10-15 mins,
As the sauce thickens, if the sound pisses you off, grab a wooden spoon, and check if the sauce can coat the back of the spoon.
Season with salt and add the nutmeg, stir through.
Add a drizzle of meat to the base of your pan, layer the pasta, spinach, bechamel and cheese.
Repeat this for as many layers as you need. It doesn’t matter your order; it all tastes the same!
Finish with a layer of bechamel and cheese on top.
Put in the oven and cook at 180 degrees for 35-45 mins depending on your oven.
