Beef Lasagne

INGREDIENTS

500g of Xtra lean beef mince - washed 4 medium tomatoes chopped 100g tomato paste 8 lasagne pasta sheets 1 tablespoon garlic and ginger paste Salt to taste 1 cup grated cheddar cheese 1 tablespoon white ground pepper 2 tablespoons sugar 1 large onion 1 medium green pepper 1 beef stock cube 1 punnet mushrooms - cleaned and roughly chopped White sauce- 3 tablespoon flour, 2 tablespoon butter, 1 Teaspoon ground black pepper , salt to taste, 1 cup of milk or cream (for a creamier sauce) Chopped up parsley for garnish 1 tablespoon origanum

METHOD

Fry onion in oil until brown. Add the garlic ginger paste and green pepper. Simmer on medium heat and then add mince. Add the stock cube or baking soda solution and braise until mince is brown. Add the mushrooms and chopped tomatoes. Add sugar, salt, pepper and oregano. Cook for 10 minutes on low heat. Add the tomato paste and a little water and cook for a further 10 minutes until sauce thickens and is deep red in colour. While this is cooking, add the pasta sheets to the rectangular dish you will use to layer your lasagne with boiling water so that it softens the pasta. Once your mince sauce is done, remove off heat. For the white sauce, in a saucepan, let the butter melt, add the flour and pepper and mix to get a roux. Add the milk and stir on medium heat until you get a thick sauce, add more milk / cream if you want a runnier sauce. Set aside Drain the water from your pasta sheets and now start to assemble Add a layer of pasta sheets, then mince sauce, then white / bechamel sauce followed by another layer of pasta sheets, mince sauce and then last layer of white sauce. Top with cheese and Origanium. Preheat your oven to 180 degrees and place your dish in the middle rack for 20 minutes or until cheese is fully melted Remove from oven and allow it to rest for 10 minutes Serve warm with yellow savory rice, sweet Cinnamon and sugar carrots and some sliced beetroot. Enjoy 😉

INFO & TIPS

Add 3/4 spoon of baking soda to 2 tablespoons of water and add to mince after browning with onion. This will make it brown quicker and give it a meatier taste. Omit the beef stock cube

POSTED ON

11 Jul 2021

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