- Mince (we used about a kilo for this recipe. You can use more or less depending how meaty you want it)
- 2 Onions (chopped)
- 6 Carrots (grated ) or more
- 5 Celery (chopped)
- 3 Cans tomatoes
- Olive oil (about 2 tablespoons)
- Oregano (or mixed herbs, or whichever herbs or spices you desire)
- Salt and pepper to taste.
- Lasagne sheets
For white sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups milk
- 1 cup grated cheese
- Salt and pepper to taste
- Fry onions in olive oil till soft
- Add carrots and celery and cook till soft
- Add mince on high heat and cook for about 10 minutes being sure to break down any lumpy chunks.
- Add the beef bullion cubes, the tomatoes, herbs/spices, salt and pepper to taste. Simmer for a while. If it gets too dry, add some water. If it looks too runny, you can add tomato paste.
While that’s simmering make the white sauce in a separate pot,
- Melt the butter,
- Add the flour, whisking to make sure it doesn’t get lump. Once this has formed a paste, add the milk and keep whisking.
- Add the cheese and stir till it’s all nice and smooth,
Now, assemble your lasagne.
When I make this to freeze and bake at a later date, I use the lasagne sheets straight from the box. When I make it to bake right away, I immerse the lasagne sheets in hot water (on by one) to soften a bit. This helps reduce the amount of baking time.
- Put some of the cooked mince at the bottom of a baking pan,
- Add a layer of lasagne sheets.
- Add a layer of mince and then a layer of white sauce.
- Repeat for as many layers as you desire (or as many as your mince will allow). We usually do 3 layers.
- The last layer should be white sauce, topped with grated cheese.
- Bake for about an hour, (or more or less depending)