Lasagne

Source

Ingredients

Display units in Metric

1	kg	minced beef
3	tins	chopped Tomato
3	tbs	sweet chilli sauce
2	tsp	smoked paprika
1	large	onion finely chopped
3	med	carrots grated
1	small	zucchini chopped
¹⁄₂	packet	pumpkin soup mix can be substitued with tomato soup mix or tomato paste
2	tbs	italian herbs
1	qty	bechamel sauce check for recipe
1	pkt	lasagne sheets
2	cups	cheese grated
¹⁄₄		red capsicum finely chopped

Fry off onion and capsicum. Add carrot and zucchini and cook further 2 minutes.

Sprinkle over herbs and paprika and cook another minute.

Break up minced beef and add to frypan. Cook until meat is browned, breaking up lumps as it cooks.

Add tomato's, sauce and soup mix. allow to cook down until it's nice and thick with no runny juices separating from the mix. Taste to see if it requires any further seasonings as you go.

In large lasagna tray spread a layer of meat sauce. Top with a layer of lasagna sheets. you may need to break some to make them fit. Top then with a layer of bechamel sauce. and then another layer of lasagna sheets - I find this the best way to keep the sauce layers seperate.

Continue until you reach the top of your container... finish with a layer of bechamel sauce and then sprinkle over the grated cheese.

Place on a tray and bake for 25 min with a loose foil lid - remove lid and cook a further 20 minutes until the cheese is melted and golden.

Fry off onion and capsicum. Add carrot and zucchini and cook further 2 minutes.
Sprinkle over herbs and paprika and cook another minute.
Break up minced beef and add to frypan. Cook until meat is browned, breaking up lumps as it cooks.
Add tomato's, sauce and soup mix. allow to cook down until it's nice and thick with no runny juices separating from the mix. Taste to see if it requires any further seasonings as you go.
In large lasagna tray spread a layer of meat sauce. Top with a layer of lasagna sheets. you may need to break some to make them fit. Top then with a layer of bechamel sauce. and then another layer of lasagna sheets - I find this the best way to keep the sauce layers seperate.
Continue until you reach the top of your container... finish with a layer of bechamel sauce and then sprinkle over the grated cheese.
Place on a tray and bake for 25 min with a loose foil lid - remove lid and cook a further 20 minutes until the cheese is melted and golden.

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