Lasagne

Heat the Olive Oil (3 Tbsp) in a large frying pan. Break up the Ground Beef (1.1 lb) and add to the pan. Fry the beef for 6-8 minutes or until starting to brown. Stir in the Onion (1 cup), Garlic (2 cloves), and Tomato Paste (3 Tbsp) and cook for a further minute.

Now stir in the Red Wine (1 cup), Canned Chopped Tomatoes (2 cups), and Fresh Oregano (2 sprigs). Bring to a boil, reduce heat and simmer for 20-30 minutes or until the sauce is syrupy.

To make the white sauce, melt the Butter (3 Tbsp) in another pan, add the All-Purpose Flour (3 Tbsp) and beat until smooth. Gradually whisk in the Milk (2 cups) and the Cream (3/4 cup) until smooth. Season with Salt (to taste) and Ground Black Pepper (to taste), bring to a boil, reduce heat and simmer gently on low heat for 10 minutes, stirring occasionally.

Remove from heat and cover the surface with parchment paper or cling film.

Preheat the oven to 160 degrees C (325 degrees F) steam roast.

Cover the base of a 27x20x5 cm ovenproof dish with a layer of No-Boil Lasagna Noodles (6.5 oz) and then spread evenly with the white sauce. Spread with a thin layer of the meat sauce and sprinkle with some of the Parmesan Cheese (2 3/4 cups). Repeat layer by layer with the remaining ingredients, finishing with a layer of white sauce and a sprinkling of Parmesan.

Bake the lasagne on shelf level 3 for about 55 minutes or until bubbling and golden brown all over.

Serve warm. Sprinkle with Fresh Parsley (to taste), if desired.