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Ingredients
Meat sauce:
2 tbsp. garlic, minced
1 large onion, chopped
2 cups corned beef
2 bottles of Jacob’s Italian Pepperoni Sauce
salt and pepper to taste
Mornay:
4 tbsp. all-purpose flour
4 tbsp. butter
6 cups fresh milk
1 cup quickmelt cheese
PROCEDURE
1. Cook lasagna in 2 liters of boiling water for
2. 3 minutes or al dente.
3. In a large sauté pan, heat oil over medium heat. Sauté onion and garlic, 4.until both are softened
and aromatic.
5.Add the corned beef and cook for 2 minutes or until slightly brown. Add Jacob’s Italian Pepperoni Sauce and sprinkle with salt and pepper to taste. Simmer for 10 minutes.
6. To prepare the cheese sauce, combine butter and flour to form a roux. 7. When mixture is crumbly and light brown in color, then pour the milk.
8.Add the cheese and season with salt and pepper to taste. Mix to combine thoroughly and cook until desired consistency is achieved.
9.Set aside.
10.Spread a thin layer of meat sauce at the bottom of a baking dish before arranging 1 layer of pasta on top of it.
11.Top the pasta with the corned beef mixture followed by the cheese mixture.
12.Repeat procedure for up to 3 to 4 layers ending with cheese sauce and the remaining cheese.
13.Place in an oven and bake for 20-30 minutes in a 180°C, or. Slice, serve and enjoy!
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