Peel onion and cut into quarters. Place onion, bay leaf, peppercorns and milk into a saucepan. Bring to the boil. Remove from heat and set aside for flavours to infuse. Brown mince in a saucepan. Add pasta sauce. Bring to the boil and simmer while preparing remaining ingredients. Stir from time to time to prevent catching. Melt butter in a saucepan. Mix in flour and cook until frothy. Remove from heat and strain in the infused milk. Whisk over a medium heat until the sauce boils and thickens. Place lasagne sheet on bottom of 27cm x 19cm ovenproof dish. Place 1/2 cup of white sauce over lasagne and top with half of meat mixture. Place over another lasagne sheet, 1/2 cup white sauce then remaining meat sauce. Top with last sheet of pasta and cover with remaining white sauce. Sprinkle with cheese. Bake at 190 C for 40 minutes.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 267 (62%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||40 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 1g|
|Cholesterol 114.3mg||35 %|
|Sodium 168.4mg||6 %|
|Potassium 472.9mg||12 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 12.3g|
|Protein 25.9g||37 %|
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Calories per serving: 428
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