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DINNER
Ingredients
- 350g mince
- 1 medium carrot
- 1 medium celery stalk
- ½ medium onion
- 2 cloves crushed garlic
- 1 teaspoon rosemary & olive spice
- salt & pepper to taste
- 1 teaspoon brown sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4-5 lasagna sheets
- 1 cup milk
- 2 teaspoons all-purpose flour
- 2 teaspoons butter
- 1 tin of crushed tomato
- ½ cup grated parmesan cheese
Method
- Sauté an onion, celery, and a carrot.
- Add the mince with the vegetables and brown the mince.
- After browning, season with spices and salt and then add the tin of crushed tomatoes. Add a bit of sugar to help regulate the acidity from the tomato.
- Pour in beef stock and cook for about 20-30 minutes.
For the white sauce
- Add butter to a hot pan, let it melt and add the flour and mix.
- After mixing, pour the milk in the roux to create a sauce. (Add more milk if it’s too thick and add flour if it’s too thin until you reach the required consistency).
- Season with salt and pepper and set aside.
For the pasta
- Cook the lasagna sheets as per the instructions on the packaging.
To assemble
- Assemble by starting with a thin layer of white sauce, then mince, then cheese, followed by a layer of lasagna.
- Continue with the process and top it with parmesan and cheddar cheese.