Authentic Italian Lasagna

For the cheese sauce:

• 375ml (1 ½ cup) milk
• 375ml (1 ½ cup) vegetable stock
• 60ml (1/4 cup) butter
• 80ml (1/3 cup) flour
• 15ml (1 Tbsp) Dijon mustard
• 2 cups strong cheddar cheese, grated
• Salt and pepper, to taste

For the Lasagna

• 3 Tbsp (45ml) sunflower oil
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 1kg pork mince
• 2x 400g tins La Belinda tomatoes
• Italian herbs, for seasoning
• 50g La Belinda tomato paste
• 300ml Beef Stock
• 2 sprigs, rosemary
• 1 Tbsp (15ml) sugar
• 10 Lasagne sheets
• 50g butter
• 50g flour
• 500ml milk
• Salt and pepper for seasoning
• 100g grated Parmesan (*optional)

For the Lasagna:

• Preheat the oven to 180℃
• Heat the oil in a medium sized pot; sweat the onions and garlic for 5 minutes over a low heat.
• Add the mince and brown for a further 5 minutes.
• Add the chopped tomatoes, tomato paste, beef stock, rosemary and sugar and simmer gently for 30 minutes. Season the mince with salt and pepper.
• Melt the butter in a small saucepan, add the flour and cook for 2 minutes.
• Slowly add the milk a little at a time, whisking continuously – making sure there are no lumps.
• Bring to a gentle simmer and simmer for 2 minutes, season to taste. Set aside.
• Bring a large pot of water to the boil and boil the lasagna sheets for 2 minutes. Drain and set aside.
• Place half the mice into an oven-proof casserole dish, top with half the lasagna sheets, spoon over half the white sauce, repeat this process and top with grated Parmesan.
• Bake the lasagna for 30 minutes at 180°c, until lasagne sheets are cooked through and golden brown on top.