Ingredients
1 .5 Jars of Herman Pasta Sauce (Can be substituted for Bolognese)
1 box (400g) Dried Lasagna Pasta Sheets
(Try the Spinach ones for extra vitamins)
4 Cups (500g) Shredded Mozzarella Cheese
1.5 Cup (60g) Shredded Parmesan
Serves : 2
Bechamel
6 Tbsp (100g) Unsalted Butter
6 Tbsp (100g) All Purpose Flour
2 cups (500 ml) Milk (room temperature)
1 tsp (5g) Garlic Powder
1 tsp (5g) Nutmeg
1 cup (115g) Shredded Mozzarella Cheese
Salt and Pepper to Taste
Instructions
- Preheat oven to 375 Degrees F (190 Degrees C).
- Start by making a roux. In a pot melt the butter over medium low heat, slowly mix in the flour until its is silky smooth. Be careful not to burn the bottom.
- Add the milk slowly whilst mixing to create a bechamel.
- Add the garlic powder, nutmeg, salt and pepper and mozzarella and mix until smooth.
- In a greased baking dish, add a thin layer of the Herman Pasta sauce.
- Next, add the pasta sheets, then another thin layer of sauce being sure to completely cover the pasta sheets.
- Next, add a layer of bechamel and a light layer of mozzarella cheese.
- Continue to layer the ingredients until you have built your lasagna.
- On the last layer top the end with mozzarella and parmesan.
- Bake in oven covered for 45 minutes.
- Remove the cover and bake for an additional 5 minutes to brown the cheese.
- Remove the dish and let cool on the counter for about 5 minutes.
- Slice out square servings and enjoy!
