Mince Lasagne Topped With Cheese (28.02.2011)

Steak and Lamb Meals

150g green lasagne sheets

1 medium onion chopped

15ml crushed garlic

30ml beef mince

1 can tomato and onion mix

30ml tomato paste

5ml salt

5ml black pepper

15ml barbecue spice

15ml paprika

5ml peri peri sauce

White sauce:

50g butter

50g cake flour

500ml milk

5ml salt

3ml white pepper

Topping:

250ml grated cheese finally chopped parsley

Lasgne sheets:

Steep 3 sheets into boiling water one by one (otherwise the sheets will stick to one another) and boil for 10 minutes until under tender. Drain well and spread onto oil grease proof paper.

Meat sauce:

Heat oil, braise onion and garlic in a large saucepan. Add mince, tomato paste, spices and season well. Cover with lid and cook gently.

White sauce:

Melt the butter in a saucepan over low heat. Stir in flour, salt and pepper. Gradually add milk and bring to the boil, stirring until sauce is smooth.

Assembly:

Grease an ovenprrof dish well. Place layer of lasgne sheets on the base of the dish. Spread meat sauce over sheets. Then spread some white sauce over meat followed by another layer of lasagne sheets.

Continue layering in this manner, ending with a layer of white sauce.

Sprinkle with cheese and parsley and bake for 30 – 40 minutes at 180C until cheese is golden and the dish is heated through.

Leave to settle and then cut into portions.

Serves 6 – 8

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