sea salt and freshly ground black pepper, to taste
½ cup shredded fresh basil
375g fresh lasagne sheets
Heat oil in a large pot and sauté onion and capsicum until tender.
Add mince and cook, stirring, until well browned.
Mix cornflour to a paste with a little milk.
Combine in a saucepan with remaining milk and heat, whisking occasionally, until mixture boils and thickens.
Reserve ½ cup CHEER™ Cheese, stir the remainder into the white sauce until melted and salt to taste.
Spread a little meat sauce onto the base of a lasagne dish and equally layer lasagne sheets, meat sauce, shredded basil and cheese sauce, continuing until all ingredients are used and finishing with cheese sauce.
Sprinkle with reserved CHEER™ Cheese.
Bake at 180°C for 30 minutes until golden brown.
Allow to stand for 15 minutes before serving with salad.