Lasagna - Special
Abstract
Based on the Lasagna Michele and Ben made for us in London
Ingredients
- 500g Mince Steak
- 2 Brown Onions chopped
- Olive oil
- 2 cloves crushed garlic
- Can tomatoes
- Dolmio Spicy Peppers Sauce
- Tablespoon plain flour
- 1 tablespoon margarine
- Milk
- 1 eggplant
- 1 zucchini
- 5 large mushrooms sliced
- Packet fresh lasagne sheets
- Red Capsicum sliced
- Parmesan Cheese
- Grated Tasty Cheese
- 200 g Baby Spinach
Method
Place olive oil, 1 garlic clove, 1 chopped onion in pan or wok and cook until onion is soft. Add mince steak and cook. Add spicy peppers sauce and tomatoes and simmer for 5 minutes.
In a new pan add olive oil, crushed garlic clove and 1 onion. Cook for two minutes and add remaining vegies. Cook for three minutes.
Grease lasagne dish and place a layer of lasagne sheets on base. Cover the base with some of the meat sauce. Place another layer of lasagne sheets and meat sauce.
Make up white sauce by melting butter in pan, add flour and slowly add the milk stirring while it thickens and the tasty cheese to the sauce and stir until mixed.
Pour a small amount of this sauce over the last meat layer. Add anther layer of lasagne sheets. Place spinach leaves and sautéed vegetables. Pour remainder of cheese sauce over the vegies and top with tasty and parmesan cheese.
Cook in 180 degree oven for approx 1 hour or until lasagne is softened.
