Preparation

• Preheat oven to 180°C/350°F/Gas mark 5
• Heat olive oil in a large, deep frying pan and cook the garlic for 2-3 minutes to soften
• Add the mince and stir, cook for 5-6 minutes, or until no longer pink
• Pour in the Sacla’ Bolognese Sauce and stir well to incorporate with the mince
• Add a jar full of hot water from the kettle and stir again
• Bring to the boil then reduce to a low, steady simmer for 30 minutes (top up with hot water when needed)
• Taste and season accordingly
• To assemble lasagne, spoon in a third of the mince mixture into a large oven proof dish
• Layer with lasagne sheets to cover and spread a third of the Sacla’ Besciamella Sauce over the top to cover
• Repeat with layers and end with a topping of Sacla’ Besciamella Sauce
• Cover dish with foil and cook in oven for about 30 minutes
• Remove foil and cook for a further 10 minutes or so, or until bubbling and golden
• Remove from oven and leave to sit for 5 minutes before serving