Method

• 1.
  Heat 2 tbs oil in a casserole over mediumhigh heat. Add onion. Without stirring, cook 2 minutes or until it starts to brown. Cook another 3 minutes, stirring occasionally, until it turns a deep golden brown. Add garlic.
• 2.
  Push onion to one side of the pan and add 2 tbs oil. Add minced beef. Brown on bottom for 2 minutes. Break up meat and stir into onion. Cook, stirring occasionally, 8 minutes or until the meat is browned. Add canned tomatoes and stir, crushing tomatoes.
• 3.
  Bring to a boil, then reduce heat to medium-low and simmer 40 minutes, stirring occasionally. Stir in remaining oil. Season.
• 4.
  Preheat oven to 180°C. To make the bechamel, in a large pan melt butter over medium-low heat. Whisk in flour to make a roux. Let it bubble for a minute but not brown. Gradually whisk in milk. Simmer, whisking, 10 minutes or until lightly thickened and smooth. Remove from heat and season.
• 5.
  Remove meat from sausage casings and form into small balls. Cook in a frypan over medium-high heat until browned and fat has rendered. Add to the sauce and combine.
• 6.
  In a 3L baking dish, spread one-quarter of the sauce. Top with lasagne sheets, then onequarter of the bechamel and one-quarter of the parmesan. Repeat so there are four layers in total. Bake 50 minutes or until bubbling and brown. Stand 20 minutes before serving.