250g grated cheddar cheese Salt and pepper, to taste
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
Heat oil in a medium-size pot. Add onion and cook, stirring occasionally, for about 5 minutes, or until onion has softened.
Add mince and garlic to the pot. Continue cooking, stirring occasionally, until all of the mince has changed colour.
Add tomato paste, diced tomatoes, chutney, oregano, basil to mince mixture and stir until combined.
Once the mixture boils, reduce heat to about medium-low so that the mixture is simmering. Simmer, uncovered, for about 40 minutes, stirring occasionally. The meat sauce should be moist but not watery.
Season meat sauce with salt and pepper if necessary.
Melt butter in a large saucepan over medium-low heat. Stir flour into melted butter and cook for 2-3 minutes, stirring constantly, until mixture bubbles.
Remove saucepan from the heat. Add milk very gradually, stirring or whisking constantly.
When all of the milk has been added and the sauce is smooth, return the saucepan to medium-high heat. Cook, stirring constantly, for about 7 minutes, or until sauce thickens. Remove from heat.
Add nutmeg and cheese to sauce and stir until well combined. Season to taste with salt and pepper.
Preheat oven to 180 degrees Celsius.
Spread about 1 cup of the cheese sauce over the base of the dish. Completely cover the sauce with a single layer of lasagne sheets.
Spread the meat sauce over the lasagne sheets.
Cover meat sauce with cheese sauce. Top with another layer of lasagne sheets.
Continue with layers of meat, lasagne and white sauce – the last layer must be cheese sauce.
Cover lasagne with foil and bake for 30 minutes. Remove foil, sprinkle with combined mozzarella and cheddar cheese and bake for a further 15 to 30 minutes, or until cheese is golden and pasta is tender. Remove lasagne from the oven and set aside for 10 minutes to allow the lasagne to firm up slightly before cutting into portions.
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