Holly Charnock’s Speedy Meatless Lasagne

Method

1. Defrost the Meatless Farm Food Service Bolognese as per packet instructions
2. In a pan, melt the butter, add the flour and stir continuously to form a paste, cooking for 2 minutes
3. Gradually add the milk, stirring as you go until you get a smooth sauce. Add the pepper and cook for a further 5-10mins stirring continuously until the sauce has thickened. Add half the cheese and stir until melted. Set aside
4. Spoon a little white sauce into an oven proof dish, just enough to cover the bottom
5. Spoon over 1/3 of the Bolognese sauce. Spread evenly, then top with a layer of pasta, ensuring you cover all the red sauce
6. Repeat step 5 twice, using up all the red sauce
7. Pour over the remaining white sauce covering all the pasta then sprinkle over the remaining cheese
8. Bake covered in an oven at 180C for 35 minutes. Uncover and cook for a further 10 minutes.