Mince lasagne topped with cheese and tomato

Ingredients
150g green lasagne sheets
Meat Sauce
1 medium onion
15ml crushed garlic
30ml olive/cooking oil
500g mince
1 x 410g tin tomato and onion mix
30ml tomato paste
5ml salt
5ml coarse black pepper
15ml barbecue spice
15ml paprika
5ml peri-peri

Sauce
50g butter
50g flour
500ml milk
salt & pepper to taste

Topping
500ml grated cheese
2 tomatoes sliced
finely chopped parsley

Method
Lasagne Sheets: Steep 3 sheets into boiling water one by one (otherwise the sheets will stick together) and boil for 10 mins until tender. Drain well and spread onto oiled grease proof paper.

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

To Assemble
Grease and oven proof dish well. Place a layer of lasagne sheets on the base of the dish. Spread the cooked mince over the sheets, then spread some sauce over the meat. Continue layering ending with a layer of sauce. Decorate with tomatoes slices and sprinkle with cheese. Bake in an oven at 180c for 30/40 mins or until cheese is golden.

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