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Tomato Beef Lasagne
Serves: 6
Cooking Time: 1 1/2 hours
Ingredients:
250g packet instant lasagne sheets
12 Bega Super Slices
3 tablespoons finely grated Parmesan cheese
Meat Sauce
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons dried oregano leaves
500g minced steak
425g can peeled, sliced or crushed tomatoes
2 medium carrots, chopped
1 cup beef stock
3 tablespoons tomato paste
White Sauce
30g butter
1 tablespoon flour
1½ cups milk
Salt, pepper and nutmeg to taste
Tossed salad, to serve
Method:
- Preheat oven to 180C.
- For meat sauce: heat olive oil in saucepan, add onion, garlic, oregano and minced steak, stir over high heat until mince changes colour. Stir in next 4 ingredients, reduce heat and simmer 25 minutes.
- For white sauce: melt butter in saucepan, stir in flour and cook for 1 minute. Pour in milk and add seasonings. Stir constantly until sauce thickens and boils.
- To assemble: spoon a thin layer of meat sauce into a 25 cm x 30 cm lasagne dish, cover with a layer of lasagne sheets, white sauce and 4 Super Slices. Repeat layers finishing with meat sauce, remaining cheese slices and parmesan cheese.
- Bake in preheated oven for 45 minutes or until lasagne sheets are soft when tested with a knife. Stand for 10 minutes before serving. Serve with a tossed salad.
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