Lasagne

Note - don't bother, not worth effort.

Depth comes from the cheese mix and the original bolognese

• premade bolognese
• dry mozz
• gouda
• mature cheddar
• goats cheese
• parmesan
• lasagne sheets
• milk butter flour

Meat

• Use part of a batch of bolognese.

Bechamel

• 2 tbsp butter
• 2 tbsp flour
• 2 cloves garlic diced/minced
• 2 cups (whole) milk
• 200g dry 'pizza' mozzarella, grated
• salt, pepper. 1/4 tsp nutmeg

1. Make a roux butter/flour, cook until slightly biscuity
2. Add 1/3 cup milk and stir, repeat
3. Add garlic and grate in the mozzarella
4. Adjust milk for consistency, should be slightly thicker than standard perhaps
5. Salt pepper nutmeg to taste

Pasta

• Dry egg lasagne sheets, As many as needed by your dish, then pre-cook 

Assemble

• pasta, bechamel, thin mince layer, dots of goats cheese, little gouda strips, paremesan
• repeat ^
• top layer: pasta, bechamel, parmesan, a little cheddar. Note the cheddar can be oily so limit it

Rewrite this use mix of cheeses, mozz, Goat cheese, Gouda, parm, a little cheddar