Lasagne white sauce recipe

1. Take 50 g margarine in a small saucepan and melt over a low heat. Take the saucepan off the heat and add 50g/2oz (2tbsp) plain flour or enough to make a thick paste. Cook over medium heat for 2 minutes to remove the starchy flavor.

2. Remove from heat and allow to cool.

3. Take 450 ml (3/4 pint) of milk and add slowly to the flour mix, stirring all the time. Once all the milk has been added, put the saucepan back over low heat and allow it to thicken and boil. keep stirring

4. Once the sauce starts to thicken, turn the heat down and allow to simmer for 2-3 minutes. season the sauce well with salt, white or black pepper and a good pinch of dried mustard powder

5. Turn the heat off and leave to cool. Take 225 g a plate or into a bowl.