Don’t miss the livestream on Insta this week! Here’s what you’ll need in order to get your lasagne happening:

For the sauce:

• Tomatoes! The Italian ones. Generally I’d use two jars of passata and one tin of crushed tomatoes. I’m using one jar of passata and a whole tin of crushed San Marzano tomatoes (because the tins here in the US are freaking huge and San Marzanos are bloody delicious). Mutti brand is my preferred brand if you’re in Australia.
• 1x Onion
• Garlic (few cloves)
• Mince meat – 500g/1lb
• Olive oil
• Salt and Pepper
• Herbs: the Italian type
• Sugar

For the bechamel:

• Butter. Don’t know how much, just eyeball it
• Flour. Again just eyeball it
• Milk. You guessed it. You’re gonna eyeball it
• Nutmeg. Just a pinch

Other stuff:

• Lasagna sheets. Now, you can use dried or fresh, just check the cook time on the back of the packet. You could make your own, but I’m not gonna do that because that takes way too much time.
• Cheese: mozzarella at least, if you want you can chuck in a couple types of cheese and/or you can use your favourite Italian blend
• Aluminium foil
• Some kind of dish appropriate to cook a lasagne in