-
Preheat oven to 180°C (160° fan-forced).
-
For the bechamel sauce, place milk, butter and flour together in a medium saucepan over a medium heat and slowly bring up to a simmer, whisking continuously until sauce becomes smooth and thick. Reduce heat to low and cook sauce gently for 5 minutes. Add 1/2 cup cheddar, 1/2 cup parmesan and season with salt and pepper, stirring continuously until cheese has melted and is well combined. Remove from heat.
-
Prepare pasta and heat Bolognaise sauce according to pack instructions.
-
To assemble lasagna, lay three pieces of pasta over the base of a 20cm x 30cm lasagna dish. Spoon 1/4 of the hot Bolognaise sauce, followed by 1/4 of the bechamel sauce over the pasta.
-
Repeat the process until you have four layers.
-
Sprinkle the remaining cheddar and parmesan over the final layer of bechamel sauce. Place baking dish in preheated oven for 20 minutes or until cheese is golden. Remove from oven and allow to cool for 5 minutes before serving.
-
Serve lasagna with a salad.
