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 COON 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 COON Cheese.
Bake at 180°C for 30 minutes until golden brown.
Allow to stand for 15 minutes before serving with salad.